Page 48 - 2016TOHCookbook
P. 48
Easy Chicken and Rice Casserole
Boes Family | POUGHKEEPSIE, NY
“This was a quick and easy dinner to throw together when trying to rush to all
of Michael’s sporting events.” MAUREEN KVEREK
INGREDIENTS
Serves 4
2 cups cooked shredded chicken
2 1⁄2 cups cooked rice
2 tablespoons chopped green bell pepper
2 tablespoons chopped yellow onion
1 (10-ounce) package frozen green beans, thawed
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (8-ounce) can sliced water chestnuts, rinsed and drained 3⁄4 cup mayonnaise
1 cup Special K cereal, crushed
4 tablespoons sliced almonds
PREPARATION
1. Preheat oven to 350°F.
2. In a bowl, mix together the chicken, rice, bell pepper, onion, green beans, cream of mushroom soup, cream of chicken soup, water chestnuts and mayonnaise. Spread evenly into a 9- by 13-inch baking dish. Sprinkle the cereal and almonds on top.
3. Bake until the mixture is bubbly and the topping is golden brown, 35 to 40 minutes.
PAGE 40 | UMASS DINING
