Janet Groene’s
Sunday Dinner Chicken
It’s easy to throw this casserole together using rice from a packet and cooked (preferably unbreaded) chicken bites from the supermarket. It can also be made with canned chicken or diced meat cut from a rotisserie bird. Make it your own recipe by adding a special topping.
Cottage cheese makes it extra creamy and adds protein. To make it a vegetarian dish, omit the chicken, substitute another cream soup, and amp up the cheeses or add diced hard-cooked eggs. The fine-diced vegetables add subtle crunch. Mix everything well. Then bake in the oven or in a large skillet or pot over a low fire. Just make sure it's piping hot.
To make it ahead, omit the topping until later. Cover and refrigerate up to two days. Makes 6 to 8 portions and the recipe is easily doubled. Goes well with chilled cranberry sauce.
3 cups ready-to-serve rice
3 cups cooked, bite size chicken
2 cups (pint carton) cottage cheese
2 stalks celery, diced fine
Medium sweet onion, diced fine
Small green sweet pepper, seeded and diced fine
Small red sweet pepper, seeded and diced fine
4- to 6-ounce package grated Cheddar cheese
1 can condensed cream of chicken soup
½ soup can milk
1 teaspoon mixed dried Italian herbs
Optional toppings to add before heating:
A drizzle of vermouth
Melted butter over crushed cheese crackers
Bits of crisp-cooked bacon
Crushed potato chips
Optional toppings to add just before serving:
Diced scallions
Minced cilantro or parsley
Grated dry cheese such as Parmesan
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
Sunday Dinner Chicken
It’s easy to throw this casserole together using rice from a packet and cooked (preferably unbreaded) chicken bites from the supermarket. It can also be made with canned chicken or diced meat cut from a rotisserie bird. Make it your own recipe by adding a special topping.
Cottage cheese makes it extra creamy and adds protein. To make it a vegetarian dish, omit the chicken, substitute another cream soup, and amp up the cheeses or add diced hard-cooked eggs. The fine-diced vegetables add subtle crunch. Mix everything well. Then bake in the oven or in a large skillet or pot over a low fire. Just make sure it's piping hot.
To make it ahead, omit the topping until later. Cover and refrigerate up to two days. Makes 6 to 8 portions and the recipe is easily doubled. Goes well with chilled cranberry sauce.
3 cups ready-to-serve rice
3 cups cooked, bite size chicken
2 cups (pint carton) cottage cheese
2 stalks celery, diced fine
Medium sweet onion, diced fine
Small green sweet pepper, seeded and diced fine
Small red sweet pepper, seeded and diced fine
4- to 6-ounce package grated Cheddar cheese
1 can condensed cream of chicken soup
½ soup can milk
1 teaspoon mixed dried Italian herbs
Optional toppings to add before heating:
A drizzle of vermouth
Melted butter over crushed cheese crackers
Bits of crisp-cooked bacon
Crushed potato chips
Optional toppings to add just before serving:
Diced scallions
Minced cilantro or parsley
Grated dry cheese such as Parmesan
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
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