Name: Creamy Chicken and Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 6.9 oz. packages chicken flavored rice and vermicelli mix (such as Rice-A-Roni); 2 tbsp. butter; 4 cups hot water; Vegetable cooking spray; 2 skinless, boneless chicken breasts, cut into bite-size pieces or a small package of chicken tenders cut into bite-size pieces; 1 cup pre-sliced, fresh, portabella mushrooms; 1 tsp. garlic powder; 1 cup sour cream; 2 10 ¾ oz. cans of cream of mushroom soup; ¼ cup Italian bread crumbs; 2 tbsp. butter, melted

People often ask me why I like cooking or how do I keep making so many different dishes. I am constantly looking at cookbooks for inspiration (I have 143 cookbooks, some signed by celebrity chefs that I have met!), looking at websites, or sometimes taking cooking classes. I like cookbooks because I like the feel of the book and it is something that I can pass down to my daughters when I am no longer here. It won’t be hard to determine which recipes were my favorite because it automatically flips open to the most used pages and most of the time, those pages are stained with splatters and drips from so much use! They will have those memories of me and know that everything I made was with love. I hope it will give them comfort when they make those recipes and know that I am always in their heart.

I love cooking for people and absolutely love finding really good recipes that I know I will make for years and years. The best recipes are the ones that are not overly complicated or use strange, hard to find, expensive ingredients. Recipes that can use pantry staples are the best! This next recipe I found in a magazine back in the late 90’s. I have adapted it to fit our family since we like leftovers. It has since become a staple in my household. I have made this casserole for many new mom’s that just had babies not only because it is delicious, but because it is easy! This casserole is flavorful, creamy, hardy, and makes great leftovers for either dinner or a late night snack for the nursing moms. All you have to do is add either applesauce or cranberry sauce, a salad or steamed broccoli, and/or muffins to this dish and you will have a well-balanced meal. Not to mention, most of the ingredients you can keep in your pantry or refrigerator. I love that it uses a boxed rice mix such as Rice-A-Roni which adds a ton of flavor. I do most of my shopping at Aldi and I love their version because it is much cheaper but with the same amount of flavor. Let’s get cooking!

Creamy Chicken and Rice Casserole

2 (6.9 oz.) packages chicken flavored rice and vermicelli mix (such as Rice-A-Roni)

2 Tbsp. butter

4 cups hot water

Vegetable cooking spray

2 skinless, boneless chicken breasts, cut into bite-size pieces or a small package of chicken tenders cut into bite-size pieces

1 cup pre-sliced, fresh, portabella mushrooms

1 tsp. garlic powder

1 cup sour cream

2 (10 ¾ oz.) cans of cream of mushroom soup

¼ cup Italian bread crumbs

2 Tbsp. butter, melted

Cook rice in a large nonstick skillet according to package directions, using 2 tablespoons of butter and 4 cups of hot water. Remove from skillet and put into a large mixing bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray and place over high heat until hot. Add chicken, mushrooms, and garlic powder. Sauté until the chicken is no longer pink.

Add the chicken mixture, sour cream, and soups to the rice mixture in the large bowl. Stir well. Spoon mixture into a 2 quart casserole or 9x13 casserole dish coated with cooking spray.

Combine bread crumbs and remaining 2 tablespoons of melted butter. Sprinkle over the chicken mixture. Bake at 350° for 30 minutes or until heated through. Serves 6 to 8 people.

Yield: 6-8

Author: Kelly Meer