Hearty Chicken & Rice Casserole

This is a very hearty meal for the cooler months. In addition to chicken and rice, this entree has broccoli and cheese, onions, and yellow squash mixed in with cream of celery, mushroom, and chicken soup.

This is not low-carb or fat-free, but the recipe can be modified a little by using reduced fat cheese and soup. Serves 8-12.

Hearty Chicken & Rice Casserole

Ingredients:

1 cup dried rice
2 lb. chicken, boneless, skinless
1/2 large onion, chopped
1 yellow squash, chopped and lightly peeled if necessary
1 10-12 oz. package frozen broccoli and cheese sauce (or fresh broccoli)
1 cup grated sharp cheddar cheese
1 10 1/2 oz. can cream of chicken soup
1 10 1/2 oz. can cream of mushroom soup
1 10 1/2 oz. can cream of celery soup
1 soup can of milk (about 10 oz.)
2 T. olive oil
Lawry's seasoning salt (no msg, if available)
salt
pepper

Preparation:

Cook white rice according to package instructions. One cup dried rice will be about 2 cups cooked. Set aside.

Cut up chicken into small pieces. In a large skillet, add olive oil and chicken. Cook until lightly browned and no longer pink. Set aside.

In another skillet, spray with cooking spray. Saute chopped onion and chopped yellow squash just a few minutes. This will cook more in the oven, so don't overcook it.

Prepare the packaged broccoli and cheese sauce in the microwave, or steam fresh broccoli.

Spray cooking spray in a large 2-inch deep casserole dish.

Spoon the rice into the bottom of the casserole dish. Then add cooked chicken. Lightly season this with salt, pepper, and Lawry's seasoning salt (optional).

Next, add onion, squash, broccoli and spread this to cover all the rice and chicken evenly.

In a large mixing bowl, mix together the three cans of soup, and then add 1 can equivalent of milk. Stir well. Then pour all of this to cover the chicken and rice mixture.

Bake at 425 degrees for about 20-30 minutes or until very well heated (when it starts to bubble).

Take out of the oven and sprinkle 1 cup of grated cheddar cheese over the top evenly. Return to the oven for a few minutes just until the cheese is melted.

Serve in bowls with soup spoons.