So wow...concocted my own Chicken and Rice Casserole last night. It was tasty if I do say so myself. Pretty much the same as other chicken and rice dishes go, but with more oomph. Yep, it was so much tastier than I was expecting. I switched out some of the ingredients from the old recipes I'd been using. Like no chicken broth instead of water, flavored chicken, etc.
New Chicken and Rice Casserole
2 1/2 C Minute Rice
1 can Cream of Celery Soup (and of the Creme of... soups would be fine, I think)
2C Chicken Broth (Emeril's brand)
1 pkg. Tyson Fajita chicken strips (the $8.99 bag in frozen foods)
1 small can sliced watered chestnuts
1 small envelope of Good Seasons Italian Dressing Mix
1/2 C. mayonnaise (Hellman's)
1 1/2 C shredded cheddar (or cheddar and mozzarella...whatever you have)
Mix broth, soup, Italian dressing mix and rice in medium saucepan over medium heat until boils. Then mix 1/2 C. mayo into sauce, and watered chestnuts. Pour all into greased 9x13 greased baking dish. Add chicken to top.
Bake 350 for 30 minutes. Add cheese to top and bake additional 10 minutes.
Serve with roll and fresh green salad. Serves 6 hungry folks.
Side notes...
I'm a little picky about chicken stock...are you? I always try and get a good quality version, because I think it's 90% salt water if I don't. So watch that I guess. Also the mayonnaise...why? When we lived in the south I noticed quickly that every cream based casserole had mayonnaise in it. And they know their casseroles in the south I'm hear to tell you. Lastly...really try the Fajita style chicken. It's going to make or break the dish. Just sayin...
