Categories: Entree

Ingredients

• 1 roasting chicken
• 3 cups water
• 1 teaspoon poultry seasoning
• 1/4 teaspoon thyme
• 1/4 teaspoon Paprika
• 1/8 teaspoon black pepper
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup peas
• 1/2 cup sliced raw carrots
• 3 cups instant rice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• dash of Paprika
• 1/8 teaspoon sage
• 1/2 teaspoon poultry seasoning
• 2 eggs, whisked
• 2 tablespoons fresh lemon juice
• 1/2 cup milk
• 2 cups cheddar cheese soup
• 1 1/2 cups seasoned stuffing mix, crushed
• 1 cup shredded cheddar cheese

Directions

1. The dish is seasoned in 2 separate stages

2. Place chicken in large dutch oven

3. Add water and first set of seasonings

4. Cover and bring to a simmer

5. Cook for 45 minutes

6. When chicken is tender, remove to plate and set aside

7. Skim any fat from broth, then measure liquid to make 4 cups (water or broth as needed)

8. Return broth to pan and add vegetables

9. Simmer another 20 minutes

10. Add rice and bring to a boil and remove from heat

11. Cover tightly and let it sit until all the water is absorbed into the rice

12. Coat a 9 × 13 pan and set aside

13. Preheat oven to 375

14. Remove and discard chicken skin and pull meat from the bones

15. Place in large mixing bowl and add second set of seasonings, along with the eggs, lemon juice and condensed soup prepared with milk

16. Blend to thoroughly combine.

17. Fold together rice and chicken mixtures and add stuffing mix.

18. Bake uncovered for 25-30 minutes, until mixture is heated through and topping is golden brown

19. Five minutes before end of baking time, sprinkle cheddar cheese over casserole and return to oven until cheese melts.

20. Serve hot

Email to a friend | Print this recipe | Back