[recipe] Cheddar Chicken Bake ~ makes 2!

[Guest guest]

This one makes enough for two casseroles so you can

freeze one to use on a busy day when you have no time

to cook. You can also jazz them up with more spices or

jalapenos if you want to... this is just very basic comfort

food. i found a non-veg recipe in a quick cooking magazine

so below is how i adapted it to fit my veggie lifestyle.

Enjoy!

 

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 70 minutes or until heated through.

 

~ pt ~

 

I only went out for a walk and finally concluded

to stay out till sundown, for going out, I found,

was really going in.Ê

~John Muir, 1913, in L.M. Wolfe, ed., John Muir,

John of the Mountains:Ê The Unpublished Journals

of John Muir, 1938