Chicz - May/June 2022

Page 21

A family favorite

Chicken and rice hotdish

By Lori Mork

My family loves chicken hotdish in any form – with rice, pasta, hash browns, gnocchi – pretty much any way you can serve it. But this chicken and rice hotdish is a favorite, especially for my granddaughter, who even asks for it on her birthday! Easy to throw together and taking less than an hour to make from beginning to end, it’s a great meal any night of the week. You can easily change it up by adding any variety of your favorite vegetables or any flavor of cream soup you’d like. Using rotisserie chicken makes this hotdish a snap to put together. CHICKEN AND RICE HOTDISH INGREDIENTS: 1 box chicken Rice-A-Roni or any boxed rice and pasta mix 1 cup carrots, thinly sliced 1/2 cup chopped green bell pepper (you can use red, yellow and orange as well) 1/2 cup finely diced onion 1 - 10.5-oz. can cream of chicken soup

1 cup sour cream 2 cups chopped, cooked chicken breast or chopped rotisserie chicken 1/2 tsp. black pepper 1/2 cup shredded sharp cheddar cheese DIRECTIONS: Preheat the oven to 350 degrees. Grease a 9x13 baking dish.

Cook the rice a roni according to package directions, adding the carrots, green pepper and onion in the last 5 minutes of cooking. Stir in the cream soup, sour cream, chicken breast and black pepper. Remove from heat. Spread the rice mixture evenly in the baking dish. Cover with cheese.

Bake uncovered for 30 minutes then serve! NOTES: I doubled this recipe to fill the 9x13 pan deeper, then put the remainder in a smaller casserole dish to freeze for later. I also used more cheese than called for since my family loves cheese!

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May/June 2022 Chicz

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