Swiss chicken cassorole
From honalulubluz 16 years ago
- 50 minutes to make
- Serves 5-6
My daughter even likes this...and she hates everything!!
Ingredients
- 1 and 1/2 lbs. of boneless skinless chicken breasts shopping list
- 1/4 tsp. garlic powder shopping list
- 1/4 tsp pepper or 1/2 tsp or a garlic pepper combo. seasoning instead of the two seperately shopping list
- 1 can cream of chicken soup shopping list
- 1 can cream of mushroom soup shopping list
- 1/2 cup of milk shopping list
- 3 cups of shreded swiss cheese shopping list
- 1 sm. onion or shallot shopping list
- 2 sm. stalks of celery shopping list
- 2 cups of seasoned stuffing mix, I use stove top because I like the seaoning packet. shopping list
- 8 oz. of rice, I've used long grain and wild (my fav.) or white shopping list
- 1/4 cup butter or margerine shopping list
- 2 1/2 cups of hot water shopping list
How to make it
- Pre-heat oven to 375 degrees
- Cut chicken into bite size pieces, 3/4 of an inch"ish"
- Chop up the celery and onion to prefered size
- Mix the 2 10 3/4 ounce cans of soup with the milk and set aside
- spray a 9x13 (I use glass) pan with non-stick spray
- Place rice in the bottom of pan along with butter or margerine
- Cover rice with the chicken
- Place celery and onion in amongst the chicken
- Sprinkle garlic powder and pepper evenly accross
- Place the stuffing mix over the top, leave a little room in the corner of the pan to pour in water before baking
- Spoon out soup mixture over the top and spread out evenly, remember that little spot in the corner of the pan
- Spread cheese over the top of the soup mixture
- Pour hot water in the corner there ya left and you're ready to throw in your pre-heated oven (uncovered)
- Notes. Pan will be quite full so it's good to place a cookie sheet under the pan.
- I cook until the cheese is fairly brown on top, like a well done pizza!
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