Chicken, Veggies and Rice Casserole

2 boneless chicken breast, boiled till done and shredded
1 1/2 C. cooked rice, I used a boil in bag
1 C. frozen peas and carrots, thawed
3/4 C. frozen whole kernel corn, thawed
10.5 oz. can cream of mushroom soup
2 T. butter, melted
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1 C. shredded sharp cheddar cheese
1/2 C. french fried onions

In a bowl, combine everything but the french fried onions. Pour into a lightly greased 2.5 quart baking dish and cover with tinfoil. Bake in a 350 degree oven for 40 minutes. Remove and uncover, top with the french fried onions and return to the oven for 5-6 minutes to brown up the onions.

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