STOUFFERS MAC AND CHEESE COOKING DIRECTIONS RECIPES

Name: Stouffers Grandma's Chicken & Rice Bake {CopyKat Recipe}
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Ingredients: 1 store bought Rotisserie chicken or 6 boneless, skinless chicken breasts, cut into 1 inch pieces and browned; 3 tablespoon olive oil; 8 tablespoons butter (1 stick), separated; 1/2 cup chopped onion; 1 clove garlic, minced; 1 cup frozen frozen peas and carrots; 4 cups cooked brown rice or converted (Like Uncle Ben's); 1 10 ounce can cream of mushroom soup; 1 10 ounce can cream of chicken soup; 1 10.75 ounce can cheddar cheese soup; 2 cups milk; 1 8 ounce package shredded mild cheddar cheese or Kraft Triple Cheddar Blend; salt and pepper, to taste; 1 1/2 cups Panko bread crumbs

STOUFFERS GRANDMA'S CHICKEN & RICE BAKE {COPYKAT RECIPE}

Stouffers Grandma's Chicken & Rice Bake {CopyKat Recipe} image

A classic copycat family favorite casserole of chicken, rice, and veggies cooked in a creamy sauce with a crispy Panko topping!

Provided by Tina Butler | Mommy's Kitchen

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Number Of Ingredients 14

Ingredients

1 store bought Rotisserie chicken or 6 boneless, skinless chicken breasts, cut into 1 inch pieces and browned
3 tablespoon olive oil
8 tablespoons butter (1 stick), separated
1/2 cup chopped onion
1 clove garlic, minced
1 cup frozen frozen peas and carrots
4 cups cooked brown rice or converted (Like Uncle Ben's)
1 10 ounce can cream of mushroom soup
1 10 ounce can cream of chicken soup
1 10.75 ounce can cheddar cheese soup
2 cups milk
1 8 ounce package shredded mild cheddar cheese or Kraft Triple Cheddar Blend
salt and pepper, to taste
1 1/2 cups Panko bread crumbs

Steps:

Preheat the oven to 350 degrees F. Cook the rice according to package directions for 4 cups cooked rice and set aside.
Using a Rotisserie chicken will be a huge time saver for this recipe. If not your will need to brown the chicken before baking the casserole. If using a Rotisserie chicken, skip this step.
To brown the chicken, drizzle the olive oil into a large skillet or grill pan over med-high heat. Add the chicken pieces and pan fry until golden brown on each side (browning adds a rich flavor to the meat) instead of boiling or poaching the chicken. Remove the chicken and set aside;
In the same skillet over medium heat, melt 5 tablespoon of butter. Add the onions, garlic and frozen peas & carrots. Cook until the onions are soft and translucent. Set the vegetable mixture aside.
In a very large bowl add the soups and milk and mix to combine. Add the shredded cheese, chicken, vegetables and cooked rice Gently mix everything together. Add salt and pepper to taste.
Pour the mixture into two 9 x 11 or 13 x 9 inch pans (I used disposable roaster pans). In a small bowl melt the remaining 3 tablespoons of butter and combine with the Panko bread crumbs.
Sprinkle the bread crumb mixture evenly over the top of both casseroles. Place casseroles in a 350 degree oven and bake for 40 -45 minutes. If the casserole browns too quickly, cover with aluminum foil.
If using aluminum pans place the pans on a baking sheet before baking. Cook until the mixture is bubbly and the topping is golden brown.

STOUFFERS GRANDMA'S CHICKEN & RICE BAKE {COPYKAT RECIPE}

Stouffers Grandma's Chicken & Rice Bake {CopyKat Recipe} image

A classic copycat family favorite casserole of chicken, rice, and veggies cooked in a creamy sauce with a crispy Panko topping!

Provided by Tina Butler | Mommy's Kitchen

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Number Of Ingredients 14

Ingredients

1 store bought Rotisserie chicken or 6 boneless, skinless chicken breasts, cut into 1 inch pieces and browned
3 tablespoon olive oil
8 tablespoons butter (1 stick), separated
1/2 cup chopped onion
1 clove garlic, minced
1 cup frozen frozen peas and carrots
4 cups cooked brown rice or converted (Like Uncle Ben's)
1 10 ounce can cream of mushroom soup
1 10 ounce can cream of chicken soup
1 10.75 ounce can cheddar cheese soup
2 cups milk
1 8 ounce package shredded mild cheddar cheese or Kraft Triple Cheddar Blend
salt and pepper, to taste
1 1/2 cups Panko bread crumbs

Steps:

Preheat the oven to 350 degrees F. Cook the rice according to package directions for 4 cups cooked rice and set aside.
Using a Rotisserie chicken will be a huge time saver for this recipe. If not your will need to brown the chicken before baking the casserole. If using a Rotisserie chicken, skip this step.
To brown the chicken, drizzle the olive oil into a large skillet or grill pan over med-high heat. Add the chicken pieces and pan fry until golden brown on each side (browning adds a rich flavor to the meat) instead of boiling or poaching the chicken. Remove the chicken and set aside;
In the same skillet over medium heat, melt 5 tablespoon of butter. Add the onions, garlic and frozen peas & carrots. Cook until the onions are soft and translucent. Set the vegetable mixture aside.
In a very large bowl add the soups and milk and mix to combine. Add the shredded cheese, chicken, vegetables and cooked rice Gently mix everything together. Add salt and pepper to taste.
Pour the mixture into two 9 x 11 or 13 x 9 inch pans (I used disposable roaster pans). In a small bowl melt the remaining 3 tablespoons of butter and combine with the Panko bread crumbs.
Sprinkle the bread crumb mixture evenly over the top of both casseroles. Place casseroles in a 350 degree oven and bake for 40 -45 minutes. If the casserole browns too quickly, cover with aluminum foil.
If using aluminum pans place the pans on a baking sheet before baking. Cook until the mixture is bubbly and the topping is golden brown.

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