Chicken and rice casserole, aka leftovers
Chicken and rice casserole, aka leftovers

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken and rice casserole, aka leftovers. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken and rice casserole, aka leftovers is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken and rice casserole, aka leftovers is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken and rice casserole, aka leftovers using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chicken and rice casserole, aka leftovers:
  1. Make ready 4 cups packed leftover cold cooked rice
  2. Prepare 3 cups leftover cold cooked chicken
  3. Get 1 large can (22.6 oz) cream of mushroom soup
  4. Take 1 can (15.25 oz) whole kernel corn, drained
  5. Make ready 1 cup frozen peas
  6. Prepare 1/4 Parmesan cheese
  7. Take Pepper, garlic and onion powders
  8. Make ready 1/2 cup water
  9. Take Grated cheese of choice for top
Instructions to make Chicken and rice casserole, aka leftovers:
  1. Preheat the oven to 350. Spray or butter a medium sized casserole dish.
  2. In a large bow, combine the first 8 ingredients well. Pour into greased casserole and cover with aluminum foil. Bake for 45 minutes.
  3. After 45 minutes pull it out of the oven, crank the temp to 400, and remove foil. Add your grated cheese to the top and return to the oven uncovered for 15 minutes longer. Allow it to sit for a bit to thicken. I serve it with salad and garlic bread.

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