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!