After a busy weekend and even busier week ahead, my poor oldest son woke with a fever and sore throat yesterday. Today is worse, so we are off to the doctor this afternoon. Bless his heart he is so worried about trick-or-treating. Hopefully if it is strep, the meds will kick in quickly and maybe, just maybe, we'll let him go a bit tomorrow night. This is one of the biggest nights of the year, after all, for a five-year-old.
Today I thought I'd share with you one of my favorite casseroles from my childhood. We double the recipe (with a few exceptions) to feed our family and have some leftovers! Enjoy!
Chicken and Rice Casserole
1/2 bag California Medley frozen vegetables (let thaw a bit before making casserole)
2 chicken breasts, cooked and cut up (if doubling recipe, add another chicken breast)
1 can cream of chicken soup
1/2 c. mayo (NOT Miracle Whip)
1 T. lemon juice
4 oz. Colby jack cheese
1 cup cooked rice; I use Minute (if doubling recipe, do 1 1/2 cups)
Mix together soup, mayo, and cheese to make a sauce.
Spray rectangular cake pan. Place rice on the bottom, top with chicken and veggies. Top that with sauce and drip lemon juice over top. If cooking in the oven, cover with foil and bake for 35-40 minutes at 375 degrees. Remove foil and cook 15 minutes longer or until bubbly.
*This is originally a microwave dish. Use a glass baking pan and microwave on medium for 20 minutes.
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