Chicken and Rice Casserole
4 chicken breasts OR 1 whole chicken boiled, skinned, boned and cubed
1 1/2 'cup's rice cooked in 3 'cup's chicken broth for 20 minutes
2 cans cream of mushroom soup
1 (8-ounce) container sour cream
1 soup can chicken broth
2 'cup's grated cheddar cheese
Combine the chicken, rice, soup, sour cream and chicken broth and mix well. Transfer to a 9-by-13-inch pan. Bake 35 to 45 minutes or until hot. Sprinkle with cheese and return to oven until cheese melts.
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