• Katherine Pugh

Pandemic Chicken Cassorole

Updated: May 29, 2020

After we just moved to Montana and we hadn't gone to the grocery in about two weeks and most of the food we had was cans, I asked my dad if he wanted me to cook him something. He said a chicken and rice casserole, so I researched chicken casserole. Then, I improvised a recipe that would work with are very limited ingredients. So here is the recipe:

Preheat the oven to 350 degrees Fahrenheit. Spray a casserole dish with vegetable spray then put two cups of water in a pot and turn the heat to high, cover the pot with lid. When water is boiled, add one cup of rice and 1 teaspoon salt. Stir the rice every one in a while so it doesn't burn. The rice should take about 15 minutes to cook, but taste occasionally.

The rice will be soft when it is done. When rice is done, put all of it into the casserole dish. Next add 2 cans of cream of mushroom soup and stir. Then spread two cans of canned chicken evenly across the top of the dish. Melt three tablespoons of butter in a dish then drizzle it on the chicken, then sprinkle the chicken with thyme, salt, and pepper. Then put in the oven for 50 minutes or until it looks done.

I hope you enjoy this recipe, thanks for reading!

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