Chicken and Vegetable Casserole

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Chicken and Vegetable Casserole

Ingredients:

  • 2 1/2 cups cooked brown rice
  • 3 cups (1 lb.) cooked chicken, chopped
  • 1/4 tsp. salt
  • 1 lb. about 3 1/2 cups vegetables: such as broccoli, asparagus, zucchini, 2 1/2 cups creamy mushroom or broccoli soup (not condensed–*see note)
  • 3/4 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 375°F.
  2. In a 2-quart baking dish, evenly layer the rice and then chicken. Sprinkle with the salt. Layer with the vegetables. Slowly and evenly pour the soup on top. Sprinkle with the cheese. *Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
  3. Bake uncovered until steaming hot, about 30 minutes, and serve.

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