I first had this dish when I moved to NC and visited a friend. Later, my husband’s grandmother gave me her recipe. Quick, easy, everyone loves it.
Before working, place chicken breast with salt, pepper, and garlic powder (all to taste) into the crock pot. Cover with water and place on high if they are frozen and on medium if they are thawed.
When you get home, take them out of the crock pot and place on a platter. Keep 2 cups of the broth. Freeze the remainder of the broth for future use. Skin and bone the chicken. Shred the chicken and set aside.
Cook rice according to package directions. Mix cream of chicken soup, cream of mushroom soup and evaporated milk and heat till warmed on the stove.
Take a 9×13 pyrex dish and put melt half of the butter and place it into the dish.
After this, layer rice, then chicken, then the soup mixture. Top with Pepperidge Farm stuffing mix.
Mix the remaining butter and the 2 cups of broth you set aside earlier. Spoon over the top of the casserole and bake at 350 degrees for 35 minutes.
Makes a great casserole for church suppers, shut in, or a mid-week meal.
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I’ve made this half a dozen times so it’s about time I rate it! Obviously it’s great – easy to make and really good. I’ve served it to large groups as well as just us (our daughter sneaks the frozen left overs out of the freezer and takes them home). And I’m serving it again to a stitchery club meeting in February. YUMMY!
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