Chicken Casserole is such a great way to use up leftover chicken and vegetables. After the holidays you can usually find cream of something soup on sale: I usually buy the cream of mushroom or celery. Any type is fine for this recipe. You might even consider making your own. Food writer Julie McGuire has a good recipe Substitute for Cream Soup.
The following recipe is definitely meant to be a guide. You can alter the amount of chicken, rice and vegetables.
Simple Chicken Casserole
by Diane Balch
prep: 10 minutes serves: 6-8
1 can of cream of mushroom soup (Organic is great.)
1 cup of shredded chicken
1 bag of frozen mixed vegetables
2 tablespoons of olive oil
1/2 cup of dry white wine
2 cups of cooked rice (I use brown rice)
1 cup of chicken broth
1/2 cup of shredded cheddar cheese
1 cup of fried onion crisps (Nature's Promise from Stop n Shop)
1) Pre-heat oven to 400 degrees. Heat olive oil in a large skillet on medium high heat.
2) Put cream of mushroom soup and wine in skillet. Heat until wine reduces about 2 minutes.
3) Add chicken broth and bring the mixture to a boil.
4) Add mixed vegetables when they are thawed add chicken and rice.
5) Pour mixture into a large baking dish.
6) Sprinkle with cheese and top with onion crisps.
7) Bake uncovered for approximately 30 minutes or until cheese and onion crisped are golden brown.
8) Let sit for 10 minutes before serving.
copyright 2012chicken casserole
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