CHICKEN AND RICE CASSEROLE

Recently, I cooked a spatchcock chicken on the smoker. It was delicious but it was way more than two people could possibly eat. We had sandwiches the next day but the beloved put his foot down on having chicken for the third day in a row. This is usually the situation with any leftovers we have. I can serve them twice but I risk “the look” if I try to serve them more than that. What is a girl to do with all this leftover chicken?

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Repurposing leftover meats and vegetables has become the new norm for me since we’ve become “empty nesters”. I have not mastered the cooking for two thing yet and honestly, I’m not sure I ever will. Since I had so much chicken remaining, I decided to make a chicken and rice casserole.

Because I used a chicken that had been smoked, I didn’t add a lot of other seasonings. A rotisserie chicken would be a good substitute. You could also use broccoli in place of peas. Use your imagination!

INGREDIENTS
3 cups chicken, cooked and chopped
2 1/2 cups rice, cooked according to package directions * (I used Basmati but use your favorite)
1/4 cup onion, chopped
1 teaspoon garlic, chopped
1/2 teaspoon curry powder (or seasonings of your choice)
1 can cream of chicken soup
1/2 cup mayonnaise
1 cup frozen peas
salt and pepper, to taste

* I cooked the onion, garlic, and curry powder in with the rice and added 1/2 teaspoon salt.

Mix all the ingredients together in a large bowl. Pour into a buttered casserole dish, sprinkle with Panko breadcrumbs and bake in a 350-degree oven for 35-40 minutes until bubbly and lightly browned.

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This recipe couldn’t be any easier. Chop, mix and bake.
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