Chicken & Rice Casserole
1 1/2 lbs. chicken, cut into 1" pieces (I used boneless, skinless breasts)
1 can cream of celery soup
1 can cream of chicken soup
1 pkg. frozen mixed vegetables (or 1 can mixed vegetables)
1 small can evaporated milk
1 1/4 cups uncooked long-grain rice
1 tsp. Italian seasoning
1 TBS dried minced onion
Dash of pepper and seasoned salt
Shredded cheese (optional)
Brown chicken pieces in a little oil.
Meanwhile, cook rice according to pkg. directions.
Combine all ingredients in casserole dish or crock pot.
If it seems a little dry, add some milk.
Bake at 350'F until hot and bubbly or heat on low in crock pot until heated through (4-5 hours).
Add shredded cheese before serving.
Pairs Well With
A couple years ago I was asked to donate a casserole to the teacher appreciation luncheon at my daughter's school. I came up with the recipe below. The casserole was a great hit - none leftover!