COUNTRY CHICKEN CASSEROLE
Everybody loves this one! It's an easy, delicious chicken, rice and corn casserole that is big enough to feed a crowd (you may halve the recipe, if desired.) It's great for using up holiday leftovers because you can use turkey instead of chicken. Use fresh sweet corn if available. I hope you enjoy this recipe as much as we do; it's an original, developed with my love for good, down-home food and family.
Provided by Teresa G. @sokygal
Categories Chicken
Number Of Ingredients 13
Steps:
- Lightly butter a 9"x13" casserole dish.
- In a large bowl, beat cream cheese until fluffy (I just use a fork.)
- Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
- Gradually add remaining soups and mix well.
- Slowly add milk and mix well.
- Add seasoned salt, pepper, rice and corn. Mix well.
- Add chicken and mix well.
- Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
- Pour mixture into prepared casserole dish and smooth down.
- Evenly sprinkle cheese over the top.
- In a medium bowl, combine crushed cornflakes and melted butter.
- Spoon evenly over the top of the casserole.
- Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
- Remove from oven and let rest for 10 minutes before serving.
- Cover and refrigerate leftovers.
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