Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Chicken and rice casserole




Source of Recipe


Linda K. Leone..2009






List of Ingredients



• 1 cooked chicken breast, shredde
  
• 1 bunch (6-8) scallion, sliced
  
• 1 stalk celery, sliced
  
• 1 can (10 oz) Ro-tel diced tomatoes with lime juice and cilantro
  
• 1 tsp chili powder or chopped jalapanos
  
• salt and pepper to taste
  
• 1 C raw brown rice
  
• 2 C broth , stock or bouillion
  
• 1 C grated Monterey jack cheese
  
• 8 oz creme fraiche
  






Instructions



1. Combine all except the creme fraiche. Place in a large casserole. Use the ro-tel tomatoes, undrained.
   
2. Top with the cheese. Put dollops of creme fraiche on top and cover the casserole with lid or foil.
   
3. Bake at 350 degrees F. for one hour.