This is a standard at our house, a simple, plain dish that is easy to make and very comforting. Kids love it, as do grown-ups. From time to time I cook enough chicken or turkey so that I can make 2-cup packages of diced meat to put in the freezer. I generally have the other ingredients always on hand, so this is a convenient fall-back dish. This recipe comes from my husband David's mother, Dorothy Amor. David grew up on an orchard, and the family raised chickens also. Often a chicken was roasted for Sunday dinner, with leftovers lasting through the week, with their final appearance in this casserole.
CHICKEN-RICE CASSEROLE
serves 4
2 cups cooked, diced chicken or turkey (bite-size pieces)
1 cup (raw) white rice, cooked (you can substitute 3/4 c. brown rice, cooked)
1 can cream of mushroom soup
2 cups frozen peas, defrosted
salt and pepper
Preheat oven to 350. Spray some oil on a casserole dish. Combine all the ingredients in a large bowl. Put into the casserole dish and bake for 30 minutes.
Sounds easy & yummy!
ReplyDeleteAnother easy "comfort food" dish in which you can use 2-cup packages of cooked diced turkey or chicken is Mrs Grass Homestyle Chicken Noodle Soup Mix. I also add additional slices of carrots and celery and more parsley (either dried or fresh).
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