September 1, 2013

Sunday Funday

September 1, 2013
Hey y'all!

It's been a while, I know, but I can explain!

I started nursing school! 

That's right, my life has been consumed with studying like NO other.


But enough about all the studying I've been doing.

Today, I'm making my favorite childhood dish and I am soooooo excited to share it with you all.



Chicken Casserole


2 (6 oz.) pkg Uncle Ben's long grain and wild rice (original, not the 10 minute kind)
2 cans each: cream of mushroom, celery and chicken
1 c. milk
1 c. Holland House White Cooking Wine
6 boneless chicken breast
Parmesan Cheese

Do not make the same mistake I did by making the rice first! I had to go out and buy more rice since I messed it up.

1. Butter 9x13 pan and set oven to 275 degrees.

2. Combine rice, milk, wine, and cream of 'x' into a large mixing bowl. Set aside the seasoning packets in the rice boxes for later.

3. Pour half of the rice mixture into the 9x13 and level it out. 

4. Place the the chicken on top of the rice.

5. Pour the rest of the rice mixture on top of the chicken.

6. Sprinkle both seasoning packets and parmesan cheese over the top of the casserole.


7. Place uncovered in the oven for 3 hours.



Enjoy for days!!!

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