Grandma’s Chicken & Rice Casserole

I love Stouffer’s Grandma’s Chicken and Rice Casserole, but it comes in a pretty small package for a family of  our size.. and at $7.00 a box it’s not too cost effective either.  I worked on the recipe.. and here’s what I came up with.  I believe the secret to this recipe is sharp cheese.. so the sharper the better.

Here’s what you need:

1 small onion                                                      2  carrots diced

1 cup of peas                                                       4 cups of rice

1 large can of Cream of Chicken soup        1 small can of Cheddar cheese soup

3 large chicken breast                                      2cups milk

8 ounces Sharp cheddar Cheese                   salt & pepper to taste

1 stick of  butter or margerine

• In a stock pot put water and chicken breasts. Boil the chicken until it’s cooked.  Once cooked, shred the chicken and put it aside.
• Cook rice according to the instructions on the box.  Set aside.

Time for the Sauce…

• melt butter in a sauce pan.

• add onions, carrots and peas.
• cook until the onions are soft
• add cream of chicken soup, cheddar cheese soup and milk  to the vegetables, stir together

• Chicken and shredded cheese stir together

• Stir everything together..
• add salt and pepper to taste.

• pour into a casserole dish
• add bread crumbs
• cook at 375 degrees for 25 minutes.

Recipe: Grandma’s Chicken and Rice

Here’s what you need:

1 small onion                                                      2  carrots diced

1 cup of peas                                                       4 cups of rice

1 large can of Cream of Chicken soup        1 small can of Cheddar cheese soup

3 large chicken breast                                      2cups milk

8 ounces Sharp cheddar Cheese                   salt & pepper to taste

1 stick of  butter or margerine

• In a stock pot put water and chicken breasts. Boil the chicken until it’s cooked.  Once cooked, shred the chicken and put it aside.
• Cook rice according to the instructions on the box.  Set aside.

Time for the Sauce…

• melt butter in a sauce pan.
• add onions, carrots and peas.
• cook until the onions are soft
• add cream of chicken soup, cheddar cheese soup and milk  to the vegetables, stir together
• add Chicken and shredded cheese stir together
• add salt and pepper to taste.
• pour into a casserole dish
• add bread crumbs
• cook at 375 degrees for 25 minutes.

Makes enough for 10  ***recipe can be cut in half.. or frozen.

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