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Ингредиенты
- 4 lb Chicken roaster
- 3 c. Water
- 1 tsp Poultry seasoning
- 1/4 tsp Thyme
- 1/8 tsp Pepper
- 1/4 tsp Paprika
- 1/2 c. Lowfat milk
- 1 1/2 c. Crushed seasoned bread crumbs
- 1/4 c. Minced onion
- 1/2 c. Sliced carrots
- 1/4 c. Minced celery
- 1/4 c. Peas
- 3 c. Instant rice
- 1/4 tsp Salt
- 2 x Large eggs
- 1 c. Shredded cheddar cheese
- 1/4 tsp Pepper
- 1 dsh Paprika
- 1/8 tsp Sage
- 1/2 tsp Poultry seasoning
- 2 Tbsp. Lemon juice
- 1/2 c. Lowfat milk
- 2 can Cheddar cheese soup, (10.75 oz)
Инструкции
- Place chicken in a 4 qt Dutch oven and add in 3 c. of water and seasonings. Bring to a simmer and cook approximately 45 min. When chicken is done, remove it from the pot and place on a dish. Place the stock remaining in the pot into a gravy separator and strain to remove any undesired particles and fat from getting into the stock.
- Add in water to the stock till you have 4 c. of liquid. Place stock back into the Dutch oven. Add in onion, carrots, celery and peas to the stock; cooking about 20 min (less if using frzn mixed vegetables).
- After 20 min, stir in 3 c. of rice and return to a boil, remove from heat and cover. Now, return to the chicken. Throw away the skin, remove and shred the chicken meat and place in a large mixing bowl. Add in the chicken, the salt, pepper, paprika, sage, poultry seasoning, lemon juice, lowfat milk, Large eggs and cheddar cheese soup. Mix well.
- When the rice has absorbed the water, add in the rice and vegetable mix to the chicken in the mixing bowl and mix till the rice and vegetables are distributed proportionately throughout the dish. Put the casserole mix into a 9x13 inch pan, sprayed with vegetable spray. Sprinkle the bread cubes over the mix and place in a 375 degrees oven for 2530 min. Don't cover.
- Five min before the end of the baking time, sprinkle the shredded cheddar cheese over the top of the casserole and return to the oven.
- Makes68 servings.
- Grease 9"x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; chill overnight. Bake for 1 hour at 350 degrees or possibly till golden.
- Serves 6 to 8.
