My Momma is an excellent cook. One of my favorite comfort foods is this chicken casserole that she makes. I'm pretty sure she made this casserole a million times when I was young. Today, it's still one of my favorites and my husbands too! While my husband prefers everything "vanilla," I like to spice things up a bit by adding some Rotel to the casserole. I am considerate of his "vanilla" feelings though and only add the Rotel to half the casserole. That's Love!!!
Time Saver:
I cook the chicken breasts in the crock pot on low for 6hrs or so with some chicken broth and seasoning. While I'm working away, my chicken is cooking and I'll be ready to prepare this comforting feast as soon as I get home.
CHICKEN CASSEROLE
3 chicken breasts, cooked and cubed (can use rotisserie)
Cooked rice (six servings) cooked with 2chicken bouillon cubes
One can of cream of chicken soup
One cup of mayonnaise
One cup of water
1 and 1/2 teaspoons of salt
1 and 1/2 teaspoons of black pepper
2 cups of cheddar cheese
One can of Rotel tomatoes, optional
Preparation Instructions: Place all ingredients except cheese
in a greased 9 x 13 casserole dish sprayed with pam. Stir until
thoroughly blended. Sprinkle with cheese. You can add ¼
cup of chopped onion or curry powder to mixture. If adding Rotel,
½ cup of water is not needed. Bake in a preheated 350 oven for
35 minutes.
I normally serve this with some type of veggie.
I might add, this is an excellent dish to prepare for someone who has just had a baby (minus the Rotel for those breast feeding mommas), recent surgery, or even new neighbors.
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