Today over at Kelly's Korner the Show us Your Life activity for today is our FAVORITE Go-To Recipe. Unfortunately Kelly hasn't been able to post because she has been out of town, but this is a scheduled activity and I love doing these. So mine is Chicken Casserole! I love making this dish because it is so simple and it freezes wonderfully. I ALWAYS make a double batch and put one back in the freezer to have for another family meal or to grab quick for a friend who needs a meal.
Preheat oven to 350 degrees
Boil 4 chicken boneless chicken breasts, chill, then shred (a quicker method is to use 2 large cans of chicken meat packed in water).
*Benefit to boiling is that you can add some vegetables and make chicken stalk from the water to set back in your fridge for other recipes.
- Cook 1 cup of Rice in 2 cups of chicken broth
**Mix cooked rice with the following ingredients
- 1 can CM. Mushroom soup (I love mushrooms so I buy another can of mushrooms drain and chop them up fine to add extra)
- 1 can CM. Chicken soup
- 1 cup of Mayo (I prefer Duke's Mayo, do NOT use Miracle Whip)
- 1 cup chicken broth
- 1/2 tablespoon of lemon juice
- Salt & Pepper to taste (I also like to add a dash of Emril's seasoning)
- Spread into casserole dish and bake for 15-20 minutes
YUM! YUM! Add some hot rolls and a side dish of veggie's and you have a great meal.
Bone Appétit!
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this looks so yummy!! can't wait to try it!
ReplyDeleteI'm new to freezing recipes, at what point would you freeze this? It looks very good.
ReplyDeleteI put one right into the oven for the night I mixed it up, and the other right into the freezer uncooked. The day I want to use the one from the freezer I generally take it out to let it thaw during the day. However, I have taken it out of the freezer and after the glass has reached room temp I put it into the oven adding a little bit of time due to it still being partially frozen.
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