Saturday, 16 July 2016
CHICKEN AND RICE CASSEROLE
1 kilo chicken breast fillets
6 cups cold, cooked rice
2 sticks celery, finely diced
1 large onion, finely diced
1 packet chicken noodle soup
1 can cream of chicken soup
4 cups hot water
3 large tomatoes, sliced
salt and pepper
saute chicken breasts until cooked. cool then slice.
preheat oven to 180 c.
place the cooked rice evenly across the bottom of a large, wide casserole dish.
sprinkle the onion and celery evenly across the rice.
place the sliced chicken evenly over the celery and onion.
mix the two soups together with the water and pour over the chicken, spreading the noodles.
place the sliced tomato over the top of the chicken, and sprinkle lightly
with salt and pepper.
cover and cook for approx 45 - 60 minutes or until hot and bubbly.
serve by itself or with vegies. serves 6 - 8