Mushroom-Chicken and Rice Casserole
Ingredients:
-
1 can - Condensed Cream of Mushroom Soup
-
1 cup Cooked long grain white rice
-
Salt ot Taste
-
1/4 teaspoon Paprika
-
1/4 teaspoon Ground black pepper
-
1/2 pound Boneless chicken breast cut to thin small 1 inch pieces
-
1 cup of Carrorts thinly sliced
-
1 cup of Green beans thinly sliced
-
1 cup of Red cabbage finely chopped
-
1 cup Red onions cut to thin long slices
-
1 Clove of Chopped Garlic
-
1 cup Crispy Fried Onions (French Fried Onions would be great)
-
1 cup Water
-
1 tbspn Butter
-
Oil for frying chicken
-
1/2 cup Bread Crumbs
Preparation Method:
In a frying pan add some oil and stir fry the chicken by adding little salt until the chicken is well cooked and color of the chicken changes to white. Set it aside.
In another large pan add one tbspoon of butter and Add garlic and onions and fry them till onions become translucent, then add the remaining veggies and fry for a while by adding salt and freshly ground pepper and little paprika. Ensure that the veggies remain crunchy and are not fully cooked to moist.
Stir the cream of mushroom soup from can into a mixing bowl and add little water. Just add very little water, the soup should have its creamy consistency.
Stir in the soup to the frying veggies, along with fried chicken (set aside some chicken pieces for topping up the casserole) and mix thoroughly. Turn off the flame.
In a casserole baking dish place the cooked rice as the bottom layer and add the soup mixture, Top it up with the rest of the fried chicken pieces. Season with additional paprika and black pepper. Sprinkle in some cripy Fried onions (preferrably French Fried Onions).
Mix few bread crumbs in very little melted butter and sprinkle it on top, to give crunchy feeling to the casserole after it bakes.
Cover the baking dish with a foil paper and Bake at 375°F. for 10-15 minutes. Let stand for 10 minutes.
Scoop the casserole to serving plate and enjoy it hot!!