Embedded Files
Ingredients:
Ingredients:
cooked rice (I use 2 c. uncooked rice + 3 c. water in my rice cooker)
1 small onion, chopped
shredded chicken (I use 2 shredded breasts from a rotisserie chicken)
2 c. grated cheddar
1 can cream of mushroom soup
16 oz. sour cream
milk, approximately 1/4 c.
1 egg
1 t. poultry seasoning
Directions:
Directions:
Prepare rice and shred chicken breasts.
Combine rice, chicken, onion, poultry seasoning, and 1 1/2 c. grated cheddar in a large bowl. Stir to combine.
Add cream of mushroom soup, sour cream, and egg. Stir to combine.
Add enough milk to loosen up the mixture.
Spread in a 9x13 pan that has been sprayed with olive oil spray.
Top with remaining cheddar cheese.
Bake at 350 for 50 minutes to an hour or until bubbly.
You may top with crushed and buttered cornflakes for the last 10 minutes of the baking cycle.
Page updated
Google Sites
Report abuse