Make-Ahead Chicken and Rice Bake
Here is what you'll need!

Make-Ahead Chicken & Rice Bake
Servings: 12

1 tablespoon butter
1 medium onion, diced
1 clove garlic, minced
4 carrots, finely diced
4 stalks celery, sliced
1 rotisserie chicken, shredded
1 cup uncooked, long grain white rice
1 can cream of chicken soup
3 cups chicken stock
Salt, to taste
Pepper, to taste
Bread crumbs, optional

Preheat oven to 425°F/220°C.
In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender. Transfer to a 9x13 disposable casserole dish, or split among 2 smaller dishes.
Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
To reheat, let thaw in the refrigerator during the day. Bake as directed above.

Check us out on Facebook! -

California Moon
Licensed via Warner Chappell Production Music Inc.

Created by