Betty demonstrates how to make Chicken Casserole Supreme. This is a great chicken recipe that has layers of chicken, rice, green peas, mushrooms, onion, Cheddar cheese, Ritz cracker crumbs, and chicken gravy.
|Cooked chicken breast||4 Cup (64 tbs)|
|Cooked rice||3 Cup (48 tbs) (You may boil 2 cans of chicken broth and 1 equal|
|Green peas||8 1/2 Ounce (1 can, drained)|
|Sliced mushrooms||2 1/2 Ounce (1 can, drained)|
|Minced onion||2 Tablespoon|
|Finely shredded cheddar cheese||1 Cup (16 tbs)|
|Finely crushed crackers||1 Cup (16 tbs) (Ritz)|
|Chicken gravy||21 Ounce ((2) 10.5|
You may cook the chicken breasts by salting them and placing them in a slow cooker for about 4 hours on HIGH. (I line the slow cooker with aluminum foil for added tenderness.) Cool to room temperature.
Chill, and then shred.
Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray.
Into the dish spread 2 cups of the cooked, shredded chicken breast, then 1 ½ cups cooked rice, and then ½ can green peas. Now, spread all of the onion evenly, followed by all of the sliced mushrooms.
Repeat the chicken, rice, and green pea layers, using the same amounts in the earlier layers.
In a small bowl, combine cracker crumbs and Cheddar cheese. Sprinkle over top of casserole.
Pour the 2 cans of chicken gravy over all.
Bake at 350 degrees for 30 to 45 minutes, until casserole is bubbly and beginning to brown. Remove from oven.