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.

INGREDIENTS

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,
Pam

The Frugal Kitchen: Leftover Chicken Mexican Casserole

Since only my daughter and I eat meat, whenever I bake a chicken there are plenty of leftovers.  I needed something I could make easily and economically, so I mixed up this casserole.

INGREDIENTS

Pre baked chicken torn into bite size pieces
1 can cream of chicken or mushroom soup
1 onion chopped
1 bag of frozen mixed vegetables
4 cups of cooked rice
1 jar salsa
1 bag of shredded cheddar cheese
1-2 Tbsp. oil

Cook the frozen vegetables in the microwave.  Saute the onion, vegetables and chicken in a small amount of oil.

Mix the soup and salsa together in a bowl.  Add about a half can of water to thin it to a sauce consistency.  You may not need to do this if your salsa has a lot of liquid.

Begin layering the ingredients in this order:  sauce, rice, veggie/meat mix and cheese.  Finish with a layer of cheese,

Cook at 350 degrees Fahrenheit for about 30 minutes.  The cheese should be golden brown.  You can make this casserole in advance and hold it in the refrigerator, but add 15 minutes to the cooking time.

A super simple and nutritious meal.  You can substitute based on the leftovers you have on hand.  Enjoy!

God bless,
Pam