[recipe*] Cheddar Chicken Bake

[Guest guest]

Cheddar " Chicken " Bake

(makes 2 casseroles)

 

2 cups vegetarian chicken broth

2 cups water

4 tsp dried minced onion

2 cups uncooked rice

2 cups frozen peas, thawed

2 packages (12 oz each) Quorn brand tenders, thawed

2 cans (10.75 oz each) condensed cheddar cheese soup, undiluted

2 cups milk

1 tsp salt

2 cups finely crushed butter-flavored crackers (about 60 crackers)

6 Tbs butter or margarine, melted

 

In a large sauce pan, bring water, broth and onion to a boil. Reduce heat. Add

rice; cover

and simmer for 15 minutes. Remove from heat; fluff with a fork. Divide rice

between two

greased 9 inch square baking dishes. Sprinkle each with tenders and peas.

 

In a bowl, combine soup, milk and salt until smooth; pour over casseroles. Toss

the

cracker crumbs with the melted butter; sprinkle over the top. Cover and freeze

one

casserole for up to 3 months. Bake remaining casserole, uncovered, at 350

degrees for 35

minutes or until golden brown.

Yield: 2 casseroles (4 to 6 servings each)

 

To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered,

at 350 for

60 minutes or until heated through.

 

~ PT ~