Chicken and Rice Casserole

Ingredientes

For EACH 8x8 pan -

3 cups of Chicken. *I sometimes use Sam's Club rotisserie chicken. However, sometimes, I cube fresh chicken breasts. See directions for both below*

5 Cups white rice. *You CAN also use minute rice*

2 cups of "Slurry". If you have leftover slurry, it freezes well.

For Slurry -

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

2 cups chicken broth

1 1/2 cup heavy cream - or milk

1 stick of melted butter

PLUS 1/4 stick of cold butter.

Salt and Pepper to taste. I like to add cracked pepper on top before baking.

Instrucciones

350* 30 minutes if using rotisserie----50 if using fresh.

Cook your rice.

Mix all slurry ingredients in a separate pot and cook until it bubbles.

Now mix Slurry and Rice. The rice will quickly absorb it.

Add your chicken and stir together well.

Grease your 8x8 pan (butter, Pam, whatever you like).

Pour your mix into your pan and press it in.

Add cracked pepper on top if you'd like.

Cube your 1/4 stick of butter and press it in to the top anwyhere you'd like to.

Notas

Yes, this recipe CAN be doubled or tripled.

Yes, you can make it in a larger pan for a crowd. Just adjust your bake time.

Yes, this freezes extremely well. Cool it first, cover it or double wrap in aluminum foil. THEN---cool overnight in the refrigerator BEFORE putting it into the freezer.

Keeps for 3 months in the freezer.