CHICKEN AND RICE CASSEROLE
cream cheese, room temperature
cream of mushroom soup
cream of chicken soup
ready to eat chicken flavored rice or 17 ounces of cooked rice (i use uncle ben's ready rice)
ground black pepper
sharp cheddar cheese, grated
salted butter, melted
1Lightly butter a 9"x13" casserole dish.
2In a large bowl, beat cream cheese until fluffy.
3Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
4Gradually add remaining soups and mix well.
5Slowly add milk and mix well.
6Mix in seasoned salt and pepper and then the rice.
7Add chicken and mix well. (Add vegetables, if desired.)
8Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
9Pour into prepared casserole dish and smooth down.
10Evenly sprinkle cheese over the top.
11In a medium bowl, combine crushed cornflakes and melted butter.
12Spoon evenly over the top of the casserole.
13Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
14Remove from oven and let rest for 10 minutes before serving.
15Cover and refrigerate leftovers.
Originally Posted: Fri, Jun 27, 2014