Sunday, September 13, 2009

Mildred Moser's Chicken and Rice Casserole - Linda Day

2-3 cups chopped cooked chicken (breasts or left-overs from parts)
2-3 cups cooked rice -- not instant
1 small chopped onion
1/2 cup chopped celery
1 sm. can mushrooms or fresh ... optional
1 can cream of chicken soup (or mushroom, or creamy chicken-mushroom)
1 1/2 cups grated cheese (save 1/2 cup)

Mix all ingredients together except reserved cheese, and turn into lightly buttered casserole dish. Bake at 350 for 35-40 min. Top with reserved cheese and give a few minutes more in the oven which has been turned off.

(I used left-over rotissere chicken today, and Uncle Ben's rice. I always use broth + water (50-50) to cook my rice, and cut back on salt. If you are cooking your own chicken, use the broth from the poaching for more flavor. I usually serve this w/a green veggie, and a jello salad. This one is easy and good.

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