Chicken and Brown Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A filling dish of chicken and casserole Ingredients:
1 1/2 cup brown rice, uncooked |
1 1/2 pounds chicken breast |
2 cups chicken broth, reserved from stewing chicken |
1 1/2 cups of water |
1/2 cup mayonnaise |
1/2 cup onion, chopped |
2 large eggs |
3/4 cup skim milk |
1 can (10 3/4 ounces) condensed cream of chicken soup |
Directions:
1. Place chicken breasts in a large pot and add enough water to cover. Stew chicken breasts over low heat until cooked. Remove breasts and chop into small pieces. Reserve 1 1/2 cups of broth. (A slow cooker works great for this)
2. Combine chopped chicken, mayonnaise, and onion. Set aside.
3. Cook brown rice in reserved broth and water until done.
4. Spread half of the rice in the bottom of a large greased casserole dish. Evenly spread chicken mixture over rice. Top with remaining brown rice.
5. Beat eggs and milk together. Pour over top of casserole. Refrigerate overnight.
6. Preheat oven to 350 degrees F. Spread cream of chicken soup over the top of the casserole. Bake for 45 minutes.
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