• 6 cups cooked converted rice (like Uncle Ben's)
  • 6 cups of cooked chicken breasts
  • 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
  • 2 cans of cream of chicken soup
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups frozen peas & carrots
  • 2 Tbsp butter 
  • 1 cup Italian seasoned breadcrumbs or Panko bread crumbs
  • 1/2 tsp salt

  • Cooking Directions:
  1. Cook rice, according to package directions, so to have 6 cups when done. Be sure to use converted rice, it works better.
  2. In a large dutch oven, melt 4 Tbsp butter and wisk in 4 Tbsp flour. Mix for one minute.
  3. 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.
  4. 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.
  5. Melt 2 T butter and mix with breadcrumbs & 1/2 tsp salt in a sandwich bag.
  6. Sprinkle breadcrumbs over casserole dishes. 

Freezing Directions:
* Cover casseroles with saran wrap and foil. Label  & freeze up to 3 months

Reheating Directions:
  1. Thaw in fridge overnight.
  2. Bake casserole, uncovered, for 40-50 minutes, until it's bubbly and gold brown.

* Makes 2 casseroles that serve 6-8 people.

1 comment:

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