Savory Chicken and Rice Casserole Marie Callender’s Copycat Recipe
 
 
Ingredients
  • 4 -6 Chicken Breasts
  • 2 boxes Long Grain & Wild Rice Mix (used Zatarain's & Rice-A-Roni)
  • 2 c. frozen Peas & Carrots
  • 1 can Cream of Mushroom Soup
  • 1 tub Knorr Homestyle Chicken Stock
  • 1 c. shredded Cheese
Instructions
  1. Cook 4-6 chicken breasts. Depending on breast size, personal appetite, and personal preference to determine your exact number. Mine was cooked in a slow cooker for a couple of hours. I placed frozen chicken breasts into the slow cooker and seasoned with Mrs. Dash, garlic salt, and seasoned salt. The chicken could be boiled as well. If the chicken is boiled, homemade stock could be used in place of the Knorr Homestyle Chicken Stock.
  2. Add frozen vegetables to a large casserole dish and cook according to rice package directions. I used two different brands because that's what I had.
  3. Stir to mix the rice and vegetables together. The veggies tend to cook up to the top.
  4. Cube chicken into bite-size pieces.
  5. Heat Cream of Mushroom Soup with Knorr Homestyle Chicken Stock. Blend well.
  6. Spoon rice evenly into 6 - 8 freezer dishes. I only made 5 and later decided that the portions were just too large!
  7. Divide chicken between the bowls, then spoon mushroom sauce on top. Sprinkle grated cheese on top of each bowl.
  8. Allow to cool thoroughly, then place containers in the freezer.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/savory-chicken-rice-casserole-marie-callenders-copycat-recipe/