Saturday, August 16, 2008

Cheesy Chicken and Rice

Costco sells a chicken and rice casserole by Milton's and it is very good but a bit greasy. Since I liked it so much I set out to make my own version at home. I did some searching on the internet and found a recipe online that was close, but of course I have changed it a bit.

Cheesy Chicken and Rice

1 12oz can evaporated skimmed milk
1 5oz can evaporated milk
4oz cream cheese softened
1 10 3/4 oz can cream of chicken soup
1/2 tsp garlic powder
10oz frozen peas
2 cups cubed cooked chicken
1 1/2 cups instant brown rice
1/2 cup Parmesan cheese
1/2 cup shredded cheddar cheese (I use Walmart Mexican blend)

Preheat oven to 350 deg. grease 9x13 baking dish
Combine everything but shredded cheddar cheese in baking dish(make sure to mix the cream cheese in well or you will have lumps of cream cheese after the dish is cooked)
Cover with foil and bake for 35 minutes, remove cover and top with cheese (I like to give everything a good stir before putting the cheese on). Continue baking uncovered for 10-15 minutes until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

This makes a pretty good sized pan but the leftovers are usually pretty good. Next time I think I might split it into two smaller pans and freeze one. I'll let you know how it turns out.

1 comment:

SuzyQSparkles said...

We were excited to try this and liked the way it smelled, but I fear it lost something in the translation... it may have been due to our high elevation. I cooked it with the following differences: not having skimmed evap milk, I used regular evap milk, and, we used fresh shelled peas (which were nicer than frozen, actually). The whole dish wound up a little thick and like the sauce was all absorbed, which wasn't surprising considering how I had to cook it almost 20 minutes longer... again, I think due to my elevation. Oh well! We enjoyed trying it. Thanks for the recipe, I'll have to try it again when I'm not so high up in the world! :D