I used about a third of a rotisserie chicken from Sam’s – striped the meat off the bones and then diced it. I diced 4 slices of thin-cut, pre-cooked bacon, and set it aside with the chicken. I put 2 cups of generic minute rice in 2 cups of water, added pepper, garlic powder, and granulated chicken bouillon, then covered it and left it to cook. While that was doing its thing I minced three stems of celery and sautéed them in butter, then dumped them on top of the bacon and chicken in the casserole pan. I filled a small saucepan with frozen broccoli – a cup or two’s worth, covered it with water, added chicken granules, and set it to boil. Once it was done, I drained it and chopped it up, then tossed it into the casserole pan as well. A generous handful of both cheddar and mozzarella cheeses got sprinkled over everything in the pan. When the rice was cooked nearly all the way, in it went, too. I mixed 1 can of cream of mushroom soup, 1 can of cream of chicken soup, and maybe 6 oz. of generic cheese whiz over heat, and added a splash of milk, and when it was blended I poured it over the contents of the casserole pan. I used a wooden spoon to mix it all up, then made it level in the pan, and sprinkled cheddar over the top. I out it in the oven at 350 degrees for …a while…the cheese melted but did not brown, but had begun to form a crust when I took it out, and normally I let it brown – probably best to bake for 20 -30 minutes, depending on your oven.
Oh. My. Gawd. i've made this a ton of times before,usually going by a recipe, but this time I winged it and it was soooooo good! My middle child not only asked for and ate seconds, but then proceeded to ask for thirds!
Had to document this for next time.
Y'know, its food like this that is the reason I'm a fattie.
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