Cheddar Chicken Bake

By á-8285

Ingredients

• 2 cups chicken broth
• 2 cups water
• 4 tsp dried onion
• 2 cups uncooked long train rice
• 2 cups frozen peas, thawed
• 4 cups cubed cooked chicken
• 2 cans condensed cheddar cheese soup
• 2 cups milk
• 2 tsp slat
• 2 cps finely crushed ritz crackers
• 6 tablespoons butter, melted

Details

Servings 4

Preparation

Step 1

1. In a large sauce pan, bring the growth, water and onion to a boil. Reduce heat, add rice, cover and simmer for 15 min. Remove from the heat, fluff with a fork.

2. Divide rice between two greased 9in square baking pans. Sprinkle each with peas and chicken. In a large bowl, combine the soup, milk and salt until smooth, our over chicken. Toss the cracker crumbs and butter, sprinkle over the top.

3. Cover and freeze one casserole for put o 3 months. Bake the second casserole uncovered at 350 for 35 min or until golden brown.

4. TO USE FROZEN casserole. Thaw in fridge for 24 hours. Bake uncovered at 350 for 45-50 min or until heated through