Chicken & Wild Rice Casserole
Wild Chicken and Rice Casserole is that the most convenient food with savory rice, chicken, white sauce and crunchy stuffing.
1 6-ounce package of Uncle Ben's Long Wheat and Wild Rice
4 boneless chicken breasts, dig small pieces
2 cups grated Monterey Jack cheese
1 can of chicken cream
¼ cup chicken broth or water
3 cups Pepperidge Farm Herb Seasoned Stuffing
1/2 cup melted butter
1.Cook rice consistent with package directions.
2.Spray with cooking spray and pour the rice into the casserole pan. Cover the rice with 1 cup of cheese , then coat the raw chicken pieces on top of the cheese. Sprinkle the chicken with bell peppers and canopy the remaining 1 cup of cheese .
3.Add broth (or water) to soup, stir and pour over cheese.
4.Add melted butter to the filling mixture and spread it on a casserole dish.
5.You can chill overnight or cook immediately.
6.Bake at 325 degrees for hour .
Freezing Instructions: Complete Recipe: Use a disposable plate OR line your plate with foil, oil and arrange consistent with directions. Freeze until solid, then remove foil from the pan and wrap tightly with press & seal wrap or place during a large airtight freezer bag. Half-recipe: Divide the ingredients and arrange in two 8x8 inch molds (single-use or foil-coated and spray-on molds). Phawing: The day before you would like to eat your casserole, put it back within the pan and within the refrigerator. Cook consistent with directions.