Chicken and Rice Casserole Recipe

I'll TRY to give you the recipe for my chicken and rice casserole. HOWEVER, since I don't measure anything and just dump stuff together, that will be a bit of a challenge!!!

1) Boil 3 - 4 large chicken breasts, cool, dice meat.

2) Use the broth to cook 1 to 1 1/2 C raw rice with chopped peppers and onions (1/4 C each) and salt and pepper to taste.

3) While the rice is cooking combine one can cream of mushroom soup and 1/2 - 3/4 C mayo (NOT Miracle Whip) in a large mixing bowl. When smooth and creamy blend in one can of sliced water chestnuts, a small can of mushrooms, and the diced chicken.

4) When the rice is done, stir it into the chicken mixture.

5) Lightly spray a 9 X 13 baking dish with Pam. Pour in casserole mixture, sprinkle one 2 C bag of grated cheese (I used Co-Jack) on top.

6) Bake at 350 degrees for about 35 - 45 minutes until bubbly and browned on top.

7) Variation: The original recipe called for placing half the casserole mixture in the pan and then sprinkling on a thin layer of Pepperidge Farm stuffing crumbs. Then spread the rest of the casserole mixture on top of that and finish off with another layer of crumbs. I added the cheese (which in my opinion is a MUST) I didn't have the crumbs this time, but they also add flavor and texture and I do recommend using them.

Bon Appetite!!!