1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
1/2 teaspoon onion powder
4 cups rice, cooked
3 cups chicken, finely chopped in blender
1 cup cheddar cheese, grated
2 tablespoons pimento, finely chopped
Combine soups and milk in large saucepan, mixing well, while heating and stirring constantly. When heated add all remaining ingredients and heat. Pour into lightly greased 2 quart casserole. Bake at 375 for 30 minutes. Makes 6 servings.
Notes from Renette:
I tried this recipe and thought it tasted very good. Since I didn't have any pimento, I omitted that and added 1/2 teaspoon pepper. It could probably have also used a little salt. My husband thought it could also use a little more spice - I thought perhaps some dry onion soup mix or something like that would be good to try.
It took a long time to chop the chicken in the blender. I don't have a food processor, but that would probably be easier. It would probably also be easier to grind the chicken using the food grinder that fits on my mixer.
Transcribed to machine readable form and converted to HTML by Renette Davis with permission from J. Randy Wilson. Send comments for Renette to her by clicking here and comments for Randy to: randyw@rof.net
Last updated: Dec. 5, 2010