Chicken and Rice Casserole

Chicken and Rice Casserole

I didn't think that this recipe was very southern-y, but it was in the cook book, So I made it. 

After grocery shopping and being SOOO hungry I just made the fastest recipe I had in the collection.

What you need: 

• 2 TBSP Butter
• 1 Medium Onion
• 2 cups Rice, Cooked
• 2 chicken breasts, chopped and cooked
• 1 1/2 cups frozen sweet peas
• 1 cup Carrots, peeled and chopped
• 1 cup Corn
• 1 1/2 cups Sharp Cheddar Cheese
• 1 cup Sour Cream
• 1 can Cream of Chicken Soup
• 1 4 0z Jar of Pimientos
• 3 cups Ruffels

What to do:

 Chop up you chicken and cook it. Any way you'd like. I boiled it in some flavored water (garlic, pepper and salt).

Chop up your carrots and pan fry them until tender. Sautee onion, then add peas and corn.

In a bowl, Mix your cooked rice, cooked chicken, veggies and sour cream and cream of chicken soup. 

Add in cheese.

Put into pan and crumble some chips on top!
Bake at 350 for 20-30 minutes.

Linked to:

What I Ate Wednesday

Let's do Brunch Wednesday

Make a Food-e-Friend Monday