Thursday, March 17, 2011

Comfort food--chicken/rice casserole

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.

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.

1 comment:

  1. Sounds easy & yummy!

    Another 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).