CHICKEN and RICE CASSEROLE

Ingredients

2-1/2 c. Cooked chicken

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 taragon

1 tbsp. Garlic powder

1 dash Frank’s

1-1/2 c. Parmesan bread crumbs 

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), lemon pepper, garlic powder, black pepper and Frank’s.  Set aside.

    • In a large mixing bowl, shred chicken by hand or with a fork.  (You may also cube the chicken, if desired.)

    • 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.

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2024, Davis Peterson All rights reserved. Subject to international copyright regulations.