- 1/4 cup margerine
- 1 cup rice
- 1 can (284 ml) cream of chicken soup
- 1 can (284 ml) milk
- chicken pieces on top (raw pieces or leftover cooked chicken)
- can add leftover gravy or chicken stock with cooked chicken to add flavor
- 1 pouch of Shake and Bake
- Melt margerine in a casserole dish to coat the dish.
- Whisk the chicken soup, the milk, and the uncooked rice together in a separate dish, then add it to the casserole dish.
- Spread the chicken pieces on top.
- Cover the whole top with a layer of Shake and Bake (maybe not quite the full pouch?).
- Cook with the lid on, at 175°C (350°F) for 2 hours. (You can get by with less time if things are heated first.)
Mom (Telita)
Added on March 3, 2008