Casserole · Chicken · Favorite Recipes · Rice

Chicken & Rice Casserole

This dish is seriously amazing. It has been a favorite for years. I’m pretty sure I used to make it at least once a week if not 2-3 times a months. Then we switched the kind of rice that we used and every time I made rice in general it was crunchy from being undercooked or over cooked so I stopped making it. Now that I’ve learned to secret to making rice, I tried it out again! The Hubs was even excited when he saw it!

This recipe fits nicely in an 8×8 and is perfect for 2 adults and 2 small kiddos with little to no left overs. I usually double the recipe every single time so that we have plenty of left overs for lunch! When doubling use a 9×13 pan.

Ingredients
1 10oz can Cream of Chicken Soup
1/2 cup Milk
1/2 tsp Salt
1/4 tsp Pepper
1/3 cup Mayo
2 cups cubed or shredded Chicken
1 cup Peas (give or take)
2 cups cooked White Rice
1 cup shredded Cheddar Cheese

Directions
Preheat oven to 350* and grease 8×8 backing dish.
Blend soup, milk, salt, pepper, and may in a medium bowl.
Add the peas, rice, and chicken as each finishes cooking and stir after each is added.
Fold in half the cheese and pour mixture into backing dish.
Sprinkle remaining cheese on top.
Back for 20 minutes.

{Source: My family cook book}

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