Wednesday, August 10, 2016

From Grandma's Kitchen: Chicken and Rice Casserole

My Grandma Bosley had nine children and an infinite number of grandkids.  It's not a surprise that this easy to make dish was so popular at her home.  It's both filling and tasty.


1 chicken precooked
4 cups rice uncooked, about 8 cooked
vegetables of your choice cut in bite size pieces
1 clove garlic
2 cups shredded cheddar
2 cans cream of something soup (your choice)
1 - 1 1/2 cans water
1 tsp. marjoram or thyme
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. oil

Cook your rice and chicken in advance.  Pick chicken off of the bone or cut in bite size pieces. In a sauté pan add oil, garlic, and vegetables.  Cook until lightly browned.  Oil a 9 x 13 casserole and preheat oven to 350 F.  Mix soup, salt, pepper and water until the consistency of gravy.  Put a thin layer of gravy in bottom of casserole, then a layer of rice, then layer of chicken, then layer of vegetable mix, then layer of gravy, and finish with layer of shredded cheese. Repeat.  Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes.

You can put this casserole together in advance and keep refrigerated until you bake it.  It also reheats nicely the next day.

This is comfort food at it's best.  Enjoy.

God bless,

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