Chicken, Cheese & rice Casserole Recipe
Ingredients
| Hot cooked rice | 3 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 medium-size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Clove (5gm), mashed | |
| 1 can condensed chicken gumbo soup | ||
| 1 can tomato wedges in tomato juice, drained | ||
| Sliced mushrooms | 1 Can (10oz), drained | |
| Chicken | 2 Can (10oz), diced | |
| 1/4 teaspoon leaf marjoram, crumbled | ||
| Salt | 1/4 Teaspoon | |
| American Cheese package | 1 , shredded | |
Directions
1. Place cooked rice in a lightly greased 8-cup baking dish.
2. Saute green pepper, onion, celery and garlic in butter or margarine until tender in a large saucepan. Stir in remaining ingredients, except cheese. Pour mixture over rice, spreading evenly; sprinkle with cheese; cover.
3. Bake in moderate oven (350°) 30 minutes, or until bubbly-hot.
2. Saute green pepper, onion, celery and garlic in butter or margarine until tender in a large saucepan. Stir in remaining ingredients, except cheese. Pour mixture over rice, spreading evenly; sprinkle with cheese; cover.
3. Bake in moderate oven (350°) 30 minutes, or until bubbly-hot.
Chef
