How to make it

  • In a medium saucepan, bring broth and 1/3 c. sherry to boil. Add contents of rice package, cover, and simmer over low heat 25 - 30 minutes or until liquid is absorbed.
  • Preheat oven to 350 degrees F. In a Dutch oven or large pot, saute onion, carrots, and green pepper in butter until soft, about 5 minutes. Add rice, chicken, and mushrooms, mixing well.
  • Place cream cheese, American (or Cheddar) cheese, and milk and melt over medium heat, stirring until smooth. Add to Dutch oven with remaining sherry, mixing thoroughly.
  • Pour into a buttered 13 x 9 x 2 inch baking dish. Top with parmesan cheese and almonds. Cover and bake 35 minutes; uncover and bake 15 minutes longer or until bubbly. If desired, garnish with carrots and green onions.
  • *Casserole may be refrigerated overnight before baking. If refrigerated, increase baking time to 45 minutes covered and 15 minutes uncovered.
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  • conner909 9 years ago
    OMG...I missed the first 4 minutes of DWTS!
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  • conner909 9 years ago
    Great post! We just had chicken and stuffing casserole tonight...comfort food, huh! Bookmarking this for next time!
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  • binky67 9 years ago
    Sounds good to me, thanks.
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    " It was excellent "
    debbie919 ate it and said...
    Awesome casserole, thanks for sharing...=)
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