The Humpherys Family

Chicken and Rice Bake

Source  Internet
Recipe Added:  1/26/2013
2-3 chicken breasts, cooked, diced
2 Tbsp olive oil
4 Tbsp butter, divided
1/4 cup chopped onion
1 carrot, peeled & diced
1/2 cup frozen peas or peas/carrots
2 cups cooked rice
1 can cream of chicken soup
1 can cream of Cheddar cheese soup
1 cup milk
1 cup Cheddar cheese, shredded
1 cup bread crumbs
Preheat oven to 350 degrees. If chicken is uncooked, heat olive oil until sizzling in a large skillet. Add chicken and pan fry until golden brown on each side and the chicken is cooked through. Set aside. (May use rotisserie chicken and skip this step.) In a separate saucepan melt 2 Tbsp butter over medium heat. Add the diced carrot, onions and peas. Cook until the onions are soft and translucent in color. Set aside.

Stir together soups and milk. Add shredded cheese, chicken, cooked veggies and rice. Gently mix all together. Add salt and pepper to taste. Pour into two 9x11 inch pans. In a small bowl melt the remaining 2 Tbsp butter and mix with the bread crumbs. Sprinkle bread crumb mixture evenly over casserole. Bake 40 minutes until mixture is bubbly and the topping is golden brown.

Notes
May use Progresso's Cream of Mushroom Soup instead of cream of chicken. May halve recipe for one pan, or freeze one for later.
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