If someone can come up with a better name for this, do tell.
This is something I put together last night inspired by a meal I had a while ago that was delish, but didn't know how to get the recipe. When we dived into it last night it was actually surprising how similar it tasted. I don't know if I'd be able to tell the difference accept that I put way more veggies in it that the original dish had.
As you can tell by the ingredients, there is nothing new or special about this. This is one of those things you can make when you haven't been to the store in forever but you need to make something! These are all ingredients that most of us have on hand at any given time, so this can just be a back-up plan recipe for those of you who aren't fans of casseroles.
Ingredients:
About 2 cups (uncooked) Rice
Shredded Chicken
About 1/2 bag of frozen mixed veggies (peas, corns, beans)
1 can Cream of Chicken Soup
3/4 cup Milk
Corn Flakes
Shredded Cheese (optional)
Cook the rice in 4 cups water. In the meantime, cook the chicken and shred, and steam the veggies. Once all are done, mix together and put in large mixing bowl. In a separate bowl, combine cream of chicken soup and milk.. whisk well, then add the mixture to the large bowl of ingredients.
Spread in large casserole dish (9x13 works great).
Layer top with crushed corn flakes.
Bake at 350 for 20 minutes or so.
(If you want to add shredded cheese, do so under the cornflakes or mix into the rice mixture).
Fresh Side Salad Idea:
Sliced apricots
Sliced bananas
Sliced cherries
Blueberries
Grapes
... mix and serve in side bowl. It was a great combination and looked pretty, too.
We loved this meal and stuffed our faces big time.. and we still have a 1/2 a dish or more left of leftovers, which we are looking forward to. (Especially me.)
Don't be afraid to try things out- most of us have cooked enough to know what combinations will taste good together and it's nice not to have to follow a recipe sometimes. You know what your family will eat, so why not slosh it all together in a pot and serve? :)
2 comments:
Does it matter if the rice is instant or not?
No, it shouldn't matter.
And I should note - if you have leftovers, you'll want to skim off the top layer (corn flakes) so they wont be soggy, and re-hydrate the rice with some chicken broth. We still had 1/2 a pan left and I spread out the leftovers to cover the bottom of the pan, poured about 1/2 cup of chicken broth over the remaining rice, topped with fresh grated cheese, and heated in the oven again for about 15 minutes.
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