| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
American |
Casseroles, Poultry, Posted |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken; boiled & boned |
| 1 |
pk |
Rice-A-Roni; cooked |
| 1 |
cn |
Cream Of Chicken Soup; Condensed |
| 1 |
cn |
Cream Of Mushroom Soup; Condensed |
| 1 |
c |
Waterchestnuts; Canned, optional |
| 1 |
c |
Chicken Broth; reserved |
|
|
Shredded Cheddar Cheese |
|
|
Ritz Crackers; crushed |
INSTRUCTIONS
Mix all ingredients except cheese and crackers. Place in a very large
casserole (13x9) or two smaller tin pans (8x8). Top with crackers and
cheese. Bake at 350º until bubbly.
My aunt has frozen this casserole before and after cooking with good
results. If freezing uncooked, she recommends adding crackers and cheese
just before baking so the crackers don't get soggy.
For my non-American friends: Rice-a-Roni is a seasoned rice and vermicelli
mix. The seasoning packet is loaded with spices and salt. If you make up
your own rice blend as a substitute, you might want to add extra
seasonings. (IMO, I think brown rice and low-sodium bouillon would be
great.) The Ritz crackers are buttery, salty round crackers. I imagine you
could use any type of cracker that you'd ordinarily top a casserole with.
NOTES : I use 4-6 boneless chicken breasts, cut into small pieces.
Recipe by: Nancy Porter (Terry Barnett--barnetts@flash.net)
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Apr 03, 1998
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