Canned Chicken ala Gerrib
Mar. 9th, 2021 07:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chris_gerribWhen the pandemic started, and there were great concerns that our food supply chain would collapse, I bought some canned meats. First was canned salmon, for which I had recipes. Then I decided to get some canned chicken, for which I did not have a recipe. (I figured I’d find something if needed.) After a year of moving said cans around in my cupboard, I decided to use one of the cans. Herewith is the recipe I used which I invented myself. (To be fair, I’m sure I saw something similar online.)
1 12oz can of chicken, drained
1 can cream of chicken and mushroom soup. (Can use plain cream of mushroom soup)
½ bag frozen broccoli, thawed
¼ cup shredded mozzarella cheese
1 cup instant rice
Prepare rice per package directions. While that’s cooking, preheat your oven to 300 degrees. Once the rice is done combine all ingredients in a 1.5 quart casserole dish. Bake at 300 degrees for 30 minutes.
Makes two hearty servings. Double everything except the soup to feed four.
1 12oz can of chicken, drained
1 can cream of chicken and mushroom soup. (Can use plain cream of mushroom soup)
½ bag frozen broccoli, thawed
¼ cup shredded mozzarella cheese
1 cup instant rice
Prepare rice per package directions. While that’s cooking, preheat your oven to 300 degrees. Once the rice is done combine all ingredients in a 1.5 quart casserole dish. Bake at 300 degrees for 30 minutes.
Makes two hearty servings. Double everything except the soup to feed four.
