Every once in a while I just need something oh so creamy that it melts in my mouth. This to me is true comfort food. I am going to share with you an old family recipe that I have learned many different ways to fix. This is one of my favorite ways to serve this yummy casserole recipe. Serve with peas on top! Now if you don’t like peas just leave them off. It’s still a fantastic meal for those days you need some comfort food. Let’s dive in shall we?
1 cake pan or casserole dish with lid.
1 cookie sheet or tinfoil if using cake pan.
1 large spoon.
½ cup liquid measuring cup.
1 small pan.
1 can of cream of chicken soup.
1 can of cream of mushroom soup.
1 10-12 oz. Can of chunk chicken. (keep the water and juices).
1 cup of brown or white rice.( brown rice will take a few more minutes to cook).
½ cup of milk.
1 celery stalk.
1 can of peas(optional).
Mix cream of chicken soup and cream of mushroom soup in a large casserole dish or cake pan.
Pour the entire can of chicken, water and all into the mixture and break up the pieces.
Evenly sprinkle the rice over the mixture.
Add the milk.
Slice the celery stalk into ¼ inch or less slices.
Give this mixture one last stir to fully coat the rice with the liquids.
Place in a 350 degree oven for 1 hr. ( If using brown or long grain rice allow 15 more minutes).
Cover with a cookie sheet to hold in some of the moisture, or you can cover with aluminum. I find the pan works better. I end up with a browner top to my casserole without having to spend more time cooking.
Cook uncovered for 5 minutes to slightly brown (optional).
Serve with heated peas over the top (optional).
Feel free to leave a comment at the bottom of this page. All comments are appreciated :)