Monday, March 1, 2010

What's for Dinner Tonight

I tried a recipe I found online for was a HIT!! This is what is left after 6 kids went nuts on the pan

I did make a couple changes such as I added a can of Campbell's Cheddar Cheese Soup, I did not use instant rice....I cooked it fair and square only because in my house (of 11) I buy rice in bulk bags. I used a whole stick of butter, 4 small green onions, and I did not use process cheese....I used the real deal...mixed a couple handfulls of shredded cheese in cooked it at 425 degrees for about 15 mins and then topped with a couple more handfuls and baked for another 15 or so. The one thing I did not add that I think would make it more yummy would be garlic.

OK so now I realize that I made more than 1 or 2 changes...but I am a "Dump" know the kind. I Dump whatever looks good in a pot and prays it comes out yummy....and it usually does.
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3.In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4.Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

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