|Creamy Chicken & Rice|
I have spent a lot of time tweaking this recipe to fit my own taste, and I think I have finally perfected it! At least for now since I have a tendency to always improve on recipes as time goes by. However, for now, I think it's great and I hope you enjoy it also!
2 Boneless Chicken Breasts (Shredded)
2 Cups Cooked Rice
1 Can Cream of Mushroom
1 Can Cream of Chicken
1 Can Cream of Celery
1 1/2 Cup Water
1/2 Stick Melted Butter
1 TB Pepper
1 TB Rosemary
1 TB Garlic
8 oz Sour Cream
8 oz Shredded Cheddar Cheese
First, you will want to submerge the chicken in a pan of water and boil for 30-40 minutes, or until no longer pink on the inside. Remove the chicken and let cool. Once cool, you will shred the chicken by using a fork or by pulling it apart by hand.
While the chicken is cooling, you can go ahead and cook the rice according to the instructions on their package.
Preheat oven to 375 degrees F.
In a large mixing bowl, combine the cream of mushroom, cream of chicken, cream of celery, water, melted butter, pepper, rosemary garlic, sour cream and shredded cheese. Mix thoroughly. Add in the cooked rice and chicken.
Grease a large 9x13 inch casserole dish and pour the contents of the bowl into the dish. Sprinkle Parmesan cheese over the top. I use another 8 oz and sometimes more, but whatever you feel is enough will work.
Bake in the oven for 30-40 minutes.
Enjoy! Have a great weekend and check back with us on Sunday, when we will let you know what events/festivals are happening around Tennessee for the next weekend. If you missed this weekend's list, you can find the post on our blog from this past Sunday, June 15, 2014!