I'm not a huge casserole fan - there's just something about everything being all mixed up together that I can't handle. But I love the old fashioned chicken and rice casserole...you know with the cream of mushroom/chicken soup?
I decided up bring it out of the dark ages tonight and freshen it up a bit.
I took one can of cream of mushroom soup, an 8 oz. box of crimini mushrooms (quartered), a cup of chicken stock and 1 1/2 cups of brown rice and threw it in a bowl, and mixed it all together. I put it in a greased baking dish and covered it with 4 boneless, skinless chicken breasts that had been seasoned lightly with salt, pepper, minced onion, garlic powder and a little poultry grilling spice.
Bake at 350* for 90 minutes...
It is so good...a lighter, less creamy version of the original, but still has a ton of the same flavors.
