|Served with buttered baby lima beans and sweet potato fries|
Casseroles are heaven-sent dishes. They truly are a lifesaver when you don’t have time to cook and you’re craving a homemade meal. They are great to feed an entire family or a large crowd. Casseroles can be put together when you have extra time and when you find seasonal fresh ingredients at your local market. A casserole recipe can easily be adapted by adding your own choice of vegetables, meats and toppings. The possibilities are endless!
Chicken and Rice Casserole:
- 2 to 3 cups of cooked chicken, diced
- 2 cups cooked rice
- 1 cup of milk
- 1/2 cup Sautéed chopped celery
- 2 cans cream of mushroom soup
- 1 teaspoon salt
- 1 cup bread crumbs
- 2 tablespoons margarine
- Shredded cheddar cheese
Mix all ingredients except bread and margarine. Place mixture in buttered 9” X 12” pan or casserole. Brown bread crumbs lightly in margarine. Sprinkle over casserole, refrigerate overnight. Baked 40-45 minutes at 350 degrees. Topped with cheese as soon as it comes out of the oven.
Suggestion: cook rice in the broth left from the chicken.