CHICKEN CASSEROLE
1 box Chicken Rice-a-Roni
1 fryer, cooked and chopped or use boneless chicken breast
1 stick oleo (optional-use only amount needed to cook pepper, onion and celery. One stick tends to be too much)
½ cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
Topping – 1 cup grated cheddar cheese
6-8 Ritz crackers (optional)
Sauté onions, bell pepper and celery in butter. Cook Rice-a-Roni as directed on box, Mix all ingredients together and pour into a 9/13 in greased casserole dish. Top with one cup grated cheese
Cover with foil and heat (covering keeps cheese from burning)
Bake at 350 degrees for 45-60 minutes (until hot and bubbly)
This casserole is good to make ahead and freeze for later use.
1 box Chicken Rice-a-Roni
1 fryer, cooked and chopped or use boneless chicken breast
1 stick oleo (optional-use only amount needed to cook pepper, onion and celery. One stick tends to be too much)
½ cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
Topping – 1 cup grated cheddar cheese
6-8 Ritz crackers (optional)
Sauté onions, bell pepper and celery in butter. Cook Rice-a-Roni as directed on box, Mix all ingredients together and pour into a 9/13 in greased casserole dish. Top with one cup grated cheese
Cover with foil and heat (covering keeps cheese from burning)
Bake at 350 degrees for 45-60 minutes (until hot and bubbly)
This casserole is good to make ahead and freeze for later use.
