Cheddar Chicken Bake

Another one of my OAMC (once a month cooking) recipes. I've stated previously they are all tried and true and wonderful. When I made them for my friend to stock her freezer for when she brought home her newborn son, this was her family favorite. The original recipe called for turkery but I changed it to chicken.

Cheddar Chicken Bake

Photo from: Taste of Home

Adapted from: Taste of Home

2 cups water

2 cups chicken broth

4 teaspoons dried minced onion

2 cups uncooked long grain rice

4 cups cubed cooked chicken

2 cups frozen peas, thawed

2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted

2 cups milk

1 teaspoon salt

2 cups finely crushed butter-flavored crackers (about 60 crackers)

6 tablespoons butter, melted

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with chicken and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).

Shared with : Julies Eats & Treats