Casseroles, Dinners
3 cups basmati rice
3 cups chicken broth
3 cups water
1 pound cooked, shredded chicken
About 2 cups veggie mix of your choice
1 cup sour cream
2-3 cups shredded cheddar
Two cups cream of chicken soup (*1):
4 T. Butter or fat
4 T. Flour
2 Cups chicken broth
13x9 pan
4 oz. Mushrooms (optional)
Prepare the cream of chicken soup, cook the veggies, and shred the chicken and cheese.
If you are using mushrooms, sauté them when you are preparing your cream of chicken soup.
Preheat your oven to 350 F.
Put your rice, broth, and water in a pot with a lid and add a sprinkle of salt. Bring to a low boil, put on the lid, turn the heat down to low, and set a timer for 15 minutes. (Different types of rice may take less time.)
Remove the lid and fluff.
In your pan or a large bowl, stir together your rice, cream of chicken soup, chicken, sour cream, and veggies. Mix in some of the cheese or save it all for the top.
Lightly oil your casserole dish and spoon the mixture in. Top with cheese and bake 15-20 minutes, until cheese is melted and the edges are just starting to brown.
*1 For instructions, follow this recipe Basic Roux For Gravies And Sauces.
*This will give you chicken to shred and broth: Meat Broth.