Chicken Rice Casserole

 

Chicken Rice Casserole

• 2 Cups Chicken, Diced (precooked or leftovers)
• 2 Cups Broccoli, Diced
• 4 Cups Parboiled Rice
• 4 Cups Chicken broth
• 4 Cups Water
   

Chop leftover chicken up finely. Chop broccoli finely. Combine in a glass baking pan with 4 cups of parboiled rice. Add chicken broth- up to 8 cups worth to be absorbed by the rice. I like it a little less chickeny, so I only add about 4 cups chicken broth, and 4 cups of water.  Bake covered with tinfoil about 2 hours @ 350°F.

Leftovers? 

Chicken Rice Soup

• Pour a few cups of leftover chicken rice casserole into a stock pot. 

• Add more chicken broth and water. 

• Add chopped carrots, celery, onions, garlic. 

• Allow to simmer a few hours before supper.  

Mexican Chicken

 Mexican Chicken

•  cooking spray

• 1 lb chicken, Diced
  

• 1 pinch garlic powder  

• 1 pinch chilli powder

• 1 pinch red pepper flakes

• 1 pinch ground black pepper

• 1 pinch ground cumin

• 1/2 cup salsa

• 1 cup shredded Cheddar cheese

  Combine all ingredients except cheese in glass baking dish.  Cover and set in fridge 2 hours or more.

  Bake covered @ 350°F 30 minutes.  

  Uncover, stir, and add cheese on top.

  Bake 10-15 minutes more, until cheese is bubbly and starts to brown.

  Serve with rice.
  

 

Cottage Cheese and Noodles

•  1 lb chicken, Diced (leftovers or precooked)
  

•  1/2 (16 ounce) package egg noodles

• 1 (16 ounce) container cottage cheese

•  1/2 Cup Cabbage, Diced
  

• ½ teaspoon sea salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon Garlic Powder 

• Dash of Cayenne Pepper
  

• 3 Cups Water

 

 Pour noodles into baking dish.  

 

Combine all other ingredients and mix thoroughly. Pour over noodles.

 

Cover and bake at 300°F 30 min.  Stir.  Add water if needed.  Bake until noodles are done.

 

Serve with garlic bread.