Ingredients
2 cans diced chicken or 1 rotisserie chicken cut up
1 can green beans (DO NOT DRAIN, add it all)
1 small can of sliced mushrooms (DO NOT DRAIN)
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can and a half of milk (use the soup cans)
1 cup of shredded mixed cheese
2 tbs cooking sherry
1 tbs Worcestershire sauce
2 ½ cups of instant rice
1 tbs granulated garlic
1 tbs onion powder
Salt and pepper to taste
Topping: 1 Tbs melted butter and ½ cup of panko crumbs
Directions:
Preheat oven to 400F
In a large bowl, stir all ingredients together except topping. Spray a 14 x 9 casserole dish with non stick spray and pour ingredients in. Cover with foil and bake for 45 to 55 min until bubbling and hot.
Mix the butter and bread crumbs together.
Remove dish from oven, remove foil and sprinkle bread crumbs on top. Return to oven for 4 to 6 min until topping is golden brown.
Options:
You can use canned peas and carrots or use frozen. Add corn, broccoli or whatever vegetables you enjoy!
The Story:
Way back in the day of kids sporting events, full time jobs, and household duties we ate a lot of frozen food. Grandma’s chicken and rice bake was one of our favorite stouffer’s meals. However, the casserole itself was small, requiring us to buy 2 to feed everyone and it was also expensive. This recipe takes about as much time to mix together as opening the box of frozen stuff, and it is much healthier for you. No additives, no preservatives, you know exactly what’s in it. Plus, it uses pantry staples, so no need to make room in the freezer!
