Friday, June 10, 2011

Nancy's Recipe Box..... Chicken and rice casserole

I love Chicken and Rice and after many attempts I think I have finally found a winner.   This recipe is easy to make and I have several different changes you can make to make it a little different every time you make it.  You can also prepare it the day before and cover with tin foil the day ahead then when you get home from  busy day at work remove the foil and just pop it into the oven to cook.                 

1 can cream of chicken soup
1 cup of uncooked rice
4 large chicken skinless chicken breasts
1 small onion, diced
1/4 cup mayonnaise or mircle whip
1 Tbsp. lemon juice
1/4 cup chicken broth
1/2 cup bread crumbs
1/4 cup slivered almonds
1/2 cup melted butter
Salt and pepper to taste

In a large stockpot, bring some water to a boil and add some salt and pepper. Reduce the heat and stew the chicken pieces until tender and falling off the bone. Remove the meat and cut into chunks. Cook the rice in 2 cups of water and then set aside.

In a large mixing bowl, add chicken, rice, and cream of chicken soup and mix thoroughly. Add the onion, mayonnaise, lemon juice, and chicken broth and mix completely. Spread into a 9'' x 13'' baking dish.
Prior to baking, dust the top of the casserole with the bread crumbs and then evenly spread the almonds. Pour the melted butter over top and bake, uncovered, in a 325°F oven for 30 minutes until brown and bubbly. Serves 8 — 10.

Now if you refrigerate over night do not put the bread crumbs or almonds with the melted butter on top or else they will loose their crispness put them on when you get ready to bake it. 

The variations that I found that I like is to use chow mein noodles instead of bread crumbs (leave off the melted butter) and I put the almonds into the receipe.  If you do it that way you do put the almonds in when you prepare it.   I love almonds with chicken.

If you like you can always cut up in small pieces of cooked carrots and add into the mixture.  Using raw carrots the carrots will be el dente. 

I used skinless chicken breasts for a healthier recipe but you can use 4 large chicken pieces (white and dark) if you prefer.

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