For in the kitchen,
Someone lit a matchstick.

Tuesday, December 28, 2010

Chicken and Rice Casserole

This recipe is pretty easy to make and so tasty.  Since everyone is different, it is a great recipe to change up and make it your own.  I boiled the rice before hand.  You can use minute rice or you can use uncooked rice and cook the casserole a lot longer to allow the rice to cook in the oven.  Just remember to keep the casserole wet.
1 (3-4 lb.) whole chicken
6 c. uncooked Minute rice
Salt and Pepper to taste, with other seasonings that you like
2 lb. grated sharp Cheddar cheese
2 can cream of chicken soup
1 pkg frozen peas

Boil chicken and de-bone. Set aside. Cook rice. Set aside.Combine soup and 1 can of broth from chicken, or can and 1/2 can of milk. Stir. Add chicken, peas, half cheese amount and soup mixture together. Mix well. Add rice and cheese mixture. Spread into casserole dishes. Cook at 350 degrees for 20-30 minutes. Top casseroles with more cheese. Makes 8-12 servings.