This is a flavorful twist on a good old stand by recipe. This recipe is double recipe meant to create additional meals to be placed in the freezer for an easy meal later. This will make 2 casserole dishes or 4 smaller aluminum pans.
1 10.5 oz Cream of Mushroom Soup Reduced fat
1 16 oz container of Sour Cream Lite 1 8 oz package Neufchâtel Cream Cheese
2 large Onions, diced and caramelized
1 cup 2% Reduced fat of less Milk
1/4 teaspoon Ground Black Pepper
1 teaspoon powdered Garlic
1/2 teaspoon Seasoning Salt
1 8 oz Extra Sharp Shredded Cheese
4 oz Medium Cheddar cubed
6 cups cooked Rice
2 packages 10.8 oz Broccoli, Green Beans, or Asparagus
2.5 lbs rotisserie chicken breast, smoked or other chicken
4 Aluminum pans if freezing, Dutch oven s, or two casserole dishes
Start by cooking rice to end up with 6 cups. You can use Minute Rice, Jasmine, Brown, etc.. whatever you prefer. As the rice is cooking in a big pot start by cararmelizing the onions. Once cooked add the Cream of Mushroom Soup, Sour Cream, Cream Cheese, and seasoning. Mix until incorporated and bubbly. Add the milk to thin and shredded Extra Sharp Cheese.
When mixture is warm and bubbly remove
From heat and add rice, chicken, vegetables in a little at a time. Fold into sauce until full incorporate. Finish by folding cheese chunks into mixture.
Divide mixture into pans cover with aluminum foil and plastic lid and place in freezer. If cooking immediately bake at 375 degrees for 25 - 30 minute.
Serve hot.
If cooking meal from freezer place in refrigerator the night before to thaw. Once thawed cook 375 degrees for 30 - 45 minutes. If cooking from frozen it will take approximately 1 1/2 hours.
Leave aluminum foil on for 1 hour then remove to brown. If cooking without foil for first hour it will dry out.
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