• 4 cups cooked converted rice (like Uncle Ben's)
  • 3-4 chicken breasts
  • 1/4 onion
  • 1 tsp garlic powder (or equivalent in minced garlic)
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 3 cups whole milk
  • 3 cups shredded sharp cheddar cheese
  • 1 can of cream of chicken soup
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups frozen peas & carrots
  • 2 Tbsp butter 
  • 1 1/2 cups Panko bread crumbs
  • 1/2 tsp salt

  • Cooking Directions:
  1. Cut chicken into a bite-size pieces then fry in skillet with onion and garlic until done. Set aside.
  2. Cook rice, according to package directions, so to have 4 cups when done. Be sure to use converted rice, it works better.
  3. In a large dutch oven, melt 4 Tbsp butter and wisk in 4 Tbsp flour. Mix for one minute.
  4. SLOWLY add milk to pot, letting it thicken and fully blend in with butter/flour before adding another cup. Stir constantly until mixture is thick and bubbly. This step will take a while, be patient, it's worth it.
  5. 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 & can of cream of chicken soup. Mix well, then add veggies, chicken and rice.
  6. Mix Panko & 1/2 tsp salt in a sandwich bag.
  7. Do nothing with 2 T of butter.

Freezing Directions:
* Let cool and pour into gallon freezer bag.
* Freeze up to 3 months

Reheating Directions:
  1. Thaw in fridge overnight.
  2. Pour mixture into a greased 9x13 pan, and be sure oven is preheated to 350 degrees.
  3. In clean bowl, melt 2 T of butter and pour into sandwich bag that has panko mixture. Mix well (shake and use your fingers).
  4. Sprinkle panko mixture over top of casserole.
  5. Bake casserole, uncovered, for 30-40 minutes, until it's bubbly and gold brown.

* Serves 8-10

1 comment:

  1. Just a hint, I have only had it one time but I tasted a touch of sage in it also.