Sunday, October 2, 2011

Cheesy Chicken & Rice Casserole

1 1/2 cups uncooked white rice
16 oz bag frozen corn
2 cups shredded cheese
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1  Tbsp sugar
2 tsp kosher salt
2 tsp chili powder
2 tsp paprika
2 cups nonfat milk
cooking spray

*Note: Recipe makes one 13 x 9 " baking dish, or two 8 x 8" baking dishes.

Spray baking dish with nonstick cooking spray.  Put the rice, corn, cheese, chicken & onions in a large bowl & mix together.  Divide the rice mixture evenly between two 8 x 8" dishes.  Combine the sugar, salt, & chili powder.  Sprinkle half of chili powder mixture over each dish.  Sprinkle paprika on top.  Pour 1 cup of milk into each of two resealable freezer bags & seal.  Place one bag of milk on top of each baking dish.  Cover the dishes with plastic wrap & heavy duty aluminim foil.  Label, date & freeze for up to 3 months. 

To serve: 
Thaw in refrigerator.  Pour the milk into the baking dish.  Replace foil cover (discard plastic wrap) & bake, covered, for 90 minutes or until the cheese begins to bubble.

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