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 pull it out when the cheese is good and melted!)

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