February 7, 2012

Chicken with Rice Casserole

This is a great meal for when you are short on time or want something to just pop in the oven, I like to make this ahead of time and get it out of the fridge or freezer and cook it. I am all about easy meals lately now that I have twins and don't have much time to cook. Just remember to extend cooking time if you do make it before hand. This casserole is also great because of the almonds on top. It gives it that extra crunch that just makes a casserole that much better. This is a recipe from our great friend / second mom Marsha Clawson.

3 c. cooked white rice
3 c. cooked chicken breast shredded
( save 3 c. of broth you cooked chicken in or 3 c. of store bought chicken broth)
1 med onion
1 10 oz bag frozen peas
1 c. chopped celery
1/2 c. mayo
3 T. Lemon Juice
1 tsp salt and pepper
1/4 c butter

1/3 c Flour
1/2 sliced almonds

In a large bowl combine cooked rice, cooked chicken, onion, peas, and celery, set aside.
In a small pan melt butter, stir in flour. Add 3 Cups of chicken broth stir together. Add mayo, lemon juice, salt and pepper, Add mixture to chicken mixture. Spoon into a 9x13 pan and sprinkle almonds on top. Bake at 350 for 45 min or about a hour if you had it in the fridge.


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