4 lb Chicken roaster
3 c Water
1 ts Poultry seasoning
1/4 ts Thyme
1/8 ts Pepper
1/4 ts Paprika
1/2 c Milk
1 1/2 c Crushed seasoned bread
- crumbs
1/4 c Onion; chopped
1/2 c Carrots; sliced
1/4 c Celery; chopped
1/4 c Peas
3 c Instant rice
1/4 ts Salt
2 Eggs
1 c Cheddar cheese; shredded
1/4 ts Pepper
1 ds Paprika
1/8 ts Sage
1/2 ts Poultry seasoning
2 tb Lemon juice
1/2 c Milk
21 1/2 oz Cheddar cheese soup
- (2 cans)
Place chicken in a 4 qt Dutch oven and add 3 cups of water and
seasonings. Bring to a simmer and cook approximately 45 minutes.
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 water to the stock until you have 4 cups of liquid. Place stock
back into the Dutch oven. Add onion, carrots, celery and peas to
the stock; cooking about 20 minutes, less if using frozen mixed
vegetables.
After 20 minutes, stir in 3 cups of rice and return to a boil,
remove from heat and cover. Now, return to the chicken. Discard the
skin, remove and shred the chicken meat and place in a large mixing
bowl. Add the chicken, the salt, pepper, paprika, sage, poultry
seasoning, lemon juice, milk, eggs, and cheddar cheese soup. Mix
well.
When the rice has absorbed the water, add the rice and vegetable
mixture to the chicken in the mixing bowl and mix until the rice
and vegetables are distributed evenly throughout the dish. Put the
casserole mixture into a 9x13" pan, sprayed with vegetable spray.
Sprinkle the bread cubes over the mixture and place in a 375 F oven
for 25 to 30 minutes. Do not cover.
Five minutes before the end of the baking time, sprinkle the
shredded cheddar cheese over the top of the casserole and return to
the oven.
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses.
Combine rest of ingredients together and mix well. Pour over bread;
refrigerate overnight. Bake for 1 hour at 350 F or until golden
brown.
