- Cook rice, according to package directions, so to have 6 cups when done. Be sure to use converted rice, it works better.
- Add 3 cups of sharp cheddar cheese to milk mixture until it's melted in. Then stir in 2 tsp salt, 1/2 tsp pepper & 2 cans of cream of chicken soup. Mix well, then add veggies, cooked chicken and rice. Put into 2 separate 9x13 casserole dishes.
- Melt 2 T butter and mix with breadcrumbs & 1/2 tsp salt in a sandwich bag.
- Sprinkle breadcrumbs over casserole dishes.
Freezing Directions:
* Cover casseroles with saran wrap and foil. Label & freeze up to 3 months
Reheating Directions:
- Bake casserole, uncovered, for 40-50 minutes, until it's bubbly and gold brown.
* Makes 2 casseroles that serve 6-8 people.
Just a hint, I have only had it one time but I tasted a touch of sage in it also.
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