Definitely kid friendly! And it's easy to see why, it's comfort food. I double the batch and make two at a time.
Cheesy Chicken & Rice
1 1/2 cups rice, measured uncooked, but should be cooked before assembling to freeze (I personally like whole grain brown rice. It has more flavor & texture.)
2 10.75 oz cans cream of chicken soup
1 cup evaporated milk
1 cup monterey jack cheese, shredded
1 dash pepper
2 lbs boneless skinless chicken breast, chopped
1 tsp rotisserie chicken seasoning, or to taste (McCormick, sold at Wal-mart)
Mix milk, soup, cheese, rice, and pepper in large bowl. Place in 13x9x2 foil baking pan. Top with chopped chicken. Sprinkle with rotisserie seasoning. Cover with extra heavy foil. (My personal tip from experience here... Grease your foil that will touch the chicken. If you don't it will stick when you go to pull it off mid baking. There is also the option of adding frozen petite peas to the rice mixture. If doing this, add on a little cooking time.) Label and freeze.
Label: Thaw. Bake covered at 350, for 40 mins. Uncover, bake 20 mins. Stir.
(Next recipe will be what Grandma Weber refers to as "funeral casserole." I had no idea, I guess I don't attend many after funeral potlucks. :) I'd told her how much of a hit a recipe was, she asked for it, and then had quite a laugh about knowing it by heart already.)
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