Recipe Train

Kari Sandquist’s chicken and rice casserole is family comfort food at its finest. “This was my grandma’s recipe and a favorite when I was a kid,” she said. “Now my children love eating it!”

Chicken and rice casserole

    4 raw chicken breasts (slightly browned in oil if desired)
    4 slices Swiss cheese
    2 cans cream of chicken or cream of mushroom soup
    1 cup milk
    1 cup dry bread crumbs or stuffing
    1/2 cup melted butter
    11/2-2 cups cooked rice
    
    Preheat oven to 350 degrees. Combine soup and milk in a small bowl.
    In a greased 9x13 pan, layer rice, chicken, cheese and soup mixture.
    Sprinkle with stuffing or bread crumbs; drizzle with butter.
    Bake 45 minutes to 1 hour.

Next stop on the recipe train: Jill Hubbard’s Pork Green CHili
Chugga chugga chew chew!

Holyoke Enterprise

970-854-2811 (Phone)

130 N Interocean Ave
PO Box 297
Holyoke CO 80734