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Chicken and Rice Casserole
Ingredients
1 (10oz) can cream of chicken soup
1/2 c. milk
1/2 tsp salt
1/4 tsp pepper
1/3 c. mayonnaise
2 c. chopped cooked chicken
1/2 c. chopped onion
1 1/2c. frozen broccoli
1/4 c. chopped green or red bell pepper
2 c. cooked white rice
1 c. shredded cheddar cheese, divided
Directions:
Preheat oven to 350F. Blend soup, milk, salt, pepper, and mayonnaise in a
medium bowl. Combine chicken, onion, peas, bell pepper and rice in a large
bowl; mix gently.
Gently fold soup mixture into chicken mixture to combine. Fold in half the
cheddar cheese.
Spray a medium casserole dish with cooking spray. Spoon in chicken mixture.
Sprinkle top of casserole with remaining cheddar. Bake until top is golden
brown, about 25 minutes.
*****Prepare the casserole 1 day ahead, cover loosely and refrigerate until
ready to bake. Let stand at room temperature while oven heats, then bake for
30 minutes or until golden brown.
*****Use frozen peas instead of broccoli.
*****Great when served with a refreshing fruit salad for dessert.
 
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