Recipe by Sara 76
This is a modification of a recipe I found online. I played with it a bit until I came up with something my family really enjoyed! The original was a sidedish, but with some chicken added, and fresh mushrooms, it makes a quick and delicious meal.
Top Review by thecharbaby
This recipe is very flexible, I've changed out the veggies called for and put the equivalent of frozen mixed vegetables and it still turns out great. I do add garlic or other spices because without it's a little bland but toss in whatever you like it's a very forgiving. I have also put it in a tin (from the family dollar store) and frozen it. To bake all you need to do is thaw it and bake as directed or I just put it in a cold oven and let it warm up with the oven although you do have to watch it because the timing is slightly different each time I bake it, depending on if I had it in the deep freeze or if I had it in my regular fridge/freezer. But it's very hard to mess up on this one!
- 2 cups rice, cooked
- 1 cup skim milk
- 250 g frozen broccoli, cooked
- 250 g carrots, diced & cooked
- 1 small onion, diced
- 2 cups mushrooms, sliced
- 1 (440 g) can cream of chicken soup
- black pepper
- 2 cups shredded cooked chicken (boiled)
- 1⁄2 cup buttered bread crumb
- 500 g kraft cheddar cheese, cubed