Microwaveable Chicken and Rice Casserole

Istiqlál (Independence), 12 Masá’il (Questions), 168 BE – Friday, December 23, 2011 about 10:30 AM Pacific Time

Today I am making Microwaveable Chicken and Rice Casserole, with plans of dividing it into two portions and freezing half for use later. The recipe makes enough for at least four people, so it is more then Mom and I will eat today.

Ingredients:

4 cups of cooked white or brown rice
1 14 oz. can clear chicken broth
1 14.5 oz. can sliced carrots
1 14.25 oz. can whole kernel sweet corn
1 14.5 oz. can cut green beans
1 12.5 oz. can fully cooked chunked chicken in water
½ cup of your favorite cheese grated (if you want more cheese add 1 cup)

Directions:

Step 1: Cook the rice. You may want to cook the rice the night before and let it sit in the refrigerator over night.

Step 2: In a medium to large microwavable casserole dish combine the rice with the chicken broth. Stir until the well mixed.

Step 3: Open cans of carrots, corn, and green beans. Drain the water off the vegetables. Stir the vegetables into the rice and broth mixture.

Step 4: Open the can of chicken. If you want to drain the water off the chicken, go ahead. Sometime I drain the chicken and at other times, I mix in the chicken without draining off the water.

Step 5: Place the lid on the casserole dish and put it in the refrigerator for at least one hour.

Step 6: If you are making this dish for one or two people divide the contents for freezing.

Step 7: Place the casserole in the microwave to cook or rather to heat. Since the ingredients have all ready been cooked, the only thing you have to do is heat it up, which takes about five or more minutes depending on the microwave oven and whether or not you add grated cheese to the dish.

Step 8: While the ingredients are still hot, stir in the grated cheese. The cheese should melt into the hot ingredients.

Serving Suggestions:

Serve this with a green salad of some type. You can buy salad ingredients already mixed at the grocery store.