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.
