What a classic. Kevin’s asked me a couple times what it is I do with the delicious free range chickens I get in bulk from a local organic farmer. In the winter I’ll typically thaw one out and drop it in the crockpot with a little salt and pepper before I head out the door to work, and it makes a very tender main course by the time dinner rolls around. When I have more time on the weekends, I’ll bake one in the oven and get the skin nice and brown and crisp.
Leah and I rarely scarf down even half the meat on these (usually ~4 to 5 .lb) birds, so there’s chicken leftover. Today Leah came up with a great idea for a casserole. I’ll jot the recipe down her for posterity (and for Kevin). It was patched together from a couple different sources.
Chicken rice casserole
- 16 oz. diced cooked chicken
- 1 C. long grain brown rice
- 8 oz. sliced mushrooms
- 10.5 oz. condensed cream of chicken soup
- 10.5 oz. condensed cream of celery soup
- 1/3 C. plain breadcrumbs
- 2 T. grated parmesan
- 1 T. butter
Cook the rice according to the instructions. Use chicken broth instead of water if you have it. Get a big bowl and throw in the cooked rice, cooked chicken, soup, and mushrooms and stir it all together.
Grab a 9″x13″ casserole dish, grease it, and spread your mixed ingredients into it. Mix the breadcrumbs and the cheese in another bowl, then melt the butter and dump it over that mixture. Spread that topping over the ingredients in the casserole dish, and then bake the whole thing in a 400° oven for 35 to 45 minutes, until it bubbles and the topping is browned.
I wanted to add some slivered almonds, but I didn’t have any around. That would’ve made a nice addition.