CHICKEN AND RICE CASSEROLE RECIPE

This chook and rice casserole is the very best comfort meals! this is the fine chook and rice recipe because it is easy to make with easy substances that you may transfer depending for your flavor. This turned into a comfy comfort dinner meal that changed into usually a hit once I made it. 

This bird casserole rice is one in all my own family's favored dinners. it's pleasing, cozy, and warm with all the conventional bird flavors and rice casserole. it is so easy you could make it on weekdays!

CHICKEN AND RICE CASSEROLE RECIPE
CHICKEN AND RICE CASSEROLE RECIPE

This is what I bear in mind to be the "leftovers" recipe due to the fact i exploit the rest of the chickens and rice to make it. i love our repurpose leftover meals to latest so on every occasion i've left over cooked hen or Rotisserie fowl from the shop, that is the recipe I made. All you have to do is integrate the relaxation with some substances, pop in a baking pan and bake the casserole until it is cheerful and warm.

Set apart some grated cheese and then mix all the substances together in a bowl. spread the combination in a 9 × 13-inch Casserole platter and sprinkle the Reserved cheese on top. Bake a casserole for 20 to half-hour at 350 °f or till hot.

The primary element may be quite a lot something like fowl, beef, beef or every other type of meat. Or vegetable like cauliflower, broccoli, mushrooms... The list is limitless. it may also be a aggregate of proteins and greens.

CHICKEN AND RICE CASSEROLE RECIPE

INGREDIENTS:

  • 3 cups cooked chicken shredded or cubed
  • 3 cups cooked rice
  • 21 ounces cream of chicken soup (2 10.5 ounce cans) (may substitute cream of potato or mushroom)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground onion powder
  • 1/2 teaspoon ground garlic powder
  • 2 cups frozen peas
  • 2 cups shredded cheddar cheese divided

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Stir together chicken, rice, soup, spices, peas and 1 cup shredded cheese in a large bowl. Spread in a 9×13-inch casserole dish. Top with remaining cheese.
  3. Bake until hot all the way through, about 20-30 minutes.

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