CHICKEN WITH RICE CASSEROLE

Ingredients

2 lbs. (2-1/2 c.) Cooked chicken thighs (recipe in Vol. 1)

10.5 oz. Can Cream of Mushroom soup (condensed)

1-1/4 c. Chicken stock

(1/2 c. Chicken gravy, if desired)

1-1/4 c. Quick-cooking rice (uncooked)

1/2 medium Sweet onion, chopped

1-1/4 c. Frozen sweet green peas

1 tsp. Badia Lemon Pepper seasoning

1-1/2 tbsp. Bell’s® seasoning

1 tsp. Old Bay® seasoning

1 tsp. Dried tarragon

1 tbsp. Garlic powder

1 dash Frank’s

1-1/2 c. Parmesan bread crumbs (recipe in Vol. 1)

Ground black pepper (about a two-finger pinch)

Directions

• Grease a 9x13” casserole, and preheat oven to 375F.

• In a medium sized bowl, whisk together condensed soup, stock (and gravy, if using), all herbs and seasonings, and Frank’s. Set aside.

• In a large mixing bowl, shred chicken (by hand or with a fork).

• Add the chopped onion, peas, and rice.

• Pour the soup mixture over top, and stir to combine.

• Pour mixture into baking dish.

• Cover evenly with Parmesan bread crumbs.

• Bake, uncovered, for 25-30 minutes, until topping is golden brown and bubbling.

Autumn and winter Southern comfort food, to be sure. A family pleaser, and great for potluck dinners.

What a Dumpling!