My mother used to make this when ever we had leftover rice. I make it when I have some leftover rice and chicken breasts. It is pretty easy to put together and adaptable to what ever you have available.
This is also a good freezer casserole so you can make it ahead of time and use it when you need it.
Ingredients
1 cup cooked white rice
1 and 1/2 grilled chicken breast cubed (omit if you want to make vegetable casserole)
1 12 oz bag of frozen mixed vegetables
1 cup diced broccoli
1 10 oz can condensed cream of celery soup
1 10 oz can condensed cream of mushroom soup
5 oz of milk (add more milk if it appears to be to thick)
1 8 oz diced water chestnuts(optional)
1 15 oz can baby corn diced (optional)
1 can diced jalapeños (optional)
3 cups shredded cheese divided
In a large mixing bowl combine all ingredients and half of the cheese. Place into a 9x13 or a 9X9 baking dish and top with remaining cheese. Cover with aluminum foil and bake at 350 for 30 minutes. Remove foil and bake an additional 10 to 20 minutes or until cheese begins to brown.
This is also a good freezer casserole so you can make it ahead of time and use it when you need it.
Ingredients
1 cup cooked white rice
1 and 1/2 grilled chicken breast cubed (omit if you want to make vegetable casserole)
1 12 oz bag of frozen mixed vegetables
1 cup diced broccoli
1 10 oz can condensed cream of celery soup
1 10 oz can condensed cream of mushroom soup
5 oz of milk (add more milk if it appears to be to thick)
1 8 oz diced water chestnuts(optional)
1 15 oz can baby corn diced (optional)
1 can diced jalapeños (optional)
3 cups shredded cheese divided
In a large mixing bowl combine all ingredients and half of the cheese. Place into a 9x13 or a 9X9 baking dish and top with remaining cheese. Cover with aluminum foil and bake at 350 for 30 minutes. Remove foil and bake an additional 10 to 20 minutes or until cheese begins to brown.
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