Chicken & Rice Casserole
Courtesy of Campbell's
Serving Size: 250 ml
Yield: 50
Ingredients:
| 2 x 1.36 L cans | Campbell's Condensed Cream of Chicken Soup |
| 3.75 L | water |
| 2.25 L | white rice, long grain, uncooked |
| 80 ml | lemon juice |
| 45 ml | italian seasoning, crushed |
| 30 ml | garlic powder |
| 30 ml | onion powder |
| 10 ml | black pepper |
| 6 L | broccoli florets, frozen |
| 3 L | carrots, frozen, diced |
| 4.54 kg | chicken, cooked, diced 1/2" |
| 10 ml | paprika |
| 1 L | cheese, mozzarella, shredded |
Preparation:
- Preheat oven to 350F
- In a large bowl, stir in soup, water, rice, lemon juice, italian seasoning, garlic powder, black pepper, broccoli and carrots. Transfer mixture to 4 half pans (2" deep) steam table pans.
- Mix the cooked chicken into the rice mixture. Lightly season the chicken with the paprika.
- Cover the pans with foil or lid and bake for 20 minutes or until rice is tender. Stir lightly.
- Remove covers from pans and top with the cheese. Replace covers and let stand for 10 minutes.
- Chef's Tip: Can also be prepared in individual ramekin/mini-casserole dishes, topping each with grated cheese.
