You are here

Chicken, Cheese & Rice Casserole's picture
  Hot cooked rice 3 Cup (48 tbs)
  Butter/Margarine 3 Tablespoon
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), mashed
  Condensed chicken gumbo soup 1 Can (10 oz)
  Tomato wedges in tomato juice 1 Can (10 oz), drained
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Canned boned chicken 10 Ounce, diced (2 Cans, 5 Ounces Each)
  Leaf marjoram 1⁄4 Teaspoon, crumbled
  Salt 1⁄4 Teaspoon
  Shredded process american cheese 4 Ounce (1 Package)

1. Place cooked rice in a lightly greased 8-cup baking dish.
2. Saute green pepper, onion, celery and garlic in butter or margarine until tender in a large saucepan. Stir in remaining ingredients, except cheese. Pour mixture over rice, spreading evenly; sprinkle with cheese; cover.
3. Bake in moderate oven (350°) 30 minutes, or until bubbly-hot.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (19 votes)