Monday, October 4, 2010

Chicken & Corn Casserole (AKA WendyJulia Casserole according to JKL)

This casserole was inspired by a casserole Adam's mom has made in the past and it's always good!

One of the girls in my building wanted to try a casserole using the ingredients in the fridge, so this was the result!

Preheat oven to 375*.  Put 2 cans Cream of Chicken and 2 cups of milk into a mixing bowl.
Add a bag or two of frozen corn (depending on how much corn you want!)
Boil 2 chicken breasts (or use 2 cans of cooked chicken). Cut up and add to the mixture.
Cook 2-3 cups of rice and add to the mixture.  Pour into two (1.5 qt) casserole dishes (this makes quite a bit!)
Cover with crumbled crackers and shredded cheese.  Bake about 20-25 minutes or until the mixture is bubbly around the edges. (If the casserole has more rice, it won't be very bubbly...so pull it out when the cheese is good and melted!)


A casserole tends to look like a casserole....hahahah, but here it is!!! :)