My kitchen door is always open to those looking for a good, homecooked meal and fellowship, and I love having a table of people to feed!
It warms to my heart to watch their bellies fill with honest food and to watch their souls replenish from honest friendship. It’s my love language! Well this particular casserole has a story to tell about feeding folks.
I had butchered one of our laying hens who was through laying a couple of days prior and after letting the meat rest for a couple of days, it was time to make a delicious dinner that would honor the chickens life and feed our family.
It was just about then that some friends showed up from out of town, surprising us with a visit that we we’re thrilled to have! But here I was, with one chicken, and 8 mouths to feed. What to do?! Chicken and Rice Casserole to the rescue!
It smelled so good while cooking that the kids literally sat in front of the stove waiting for the timer to chime. There was plenty for everyone and the kids even asked for seconds! Kid approved? Healthy? Budget Friendly? Yes, please! Here is the recipe for this delicious comfort meal: (my recipe fit into a 13×9 casserole dish)
1 whole roasted chicken (the chicken needs to be cooked before you put it in your casserole.)
(You don’t have to use as much chicken as I did, this can easily be done with just two chicken breasts or a pack of chicken thighs, or a small rotisserie chicken from the grocery store.)
3 cups cooked rice
1 can cream of chicken
1 can cream of mushroom
Tsp of garlic powder (or to taste)
Tsp of onion powder (or to taste)
3oz softened cream cheese
1/2 of shredded cheddar cheese
1/4 cup roasted garlic bread crumbs
Salt and pepper to taste
Preheat oven to 400°
Cook chicken and start the rice. When chicken is done, chop, salt and pepper in a large bowl, add to rice and cream cheese. Mix to combine.
In another large bowl, mix the cream of chicken, cream of mushroom, garlic powder, onion powder, and half the shredded cheddar cheese.
Mix the two bowls together and pour into greased 13×9 casserole dish. Sprinkle remaining cheddar cheese on top. Sprinkle roasted garlic bread crumbs in an even layer on top of that.
Cook uncovered for 40 minutes.
It’s pretty easy and so, so good! I served mine with buttered peas, brown sugared carrots, and homemade buttermilk biscuits.
It was a wonderful meal, worthy of honoring one of our animals life and honoring our friends who had brought us so much joy with their visit!