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Tuesday, December 27, 2011

Potluck or Big Family, Casseroles Rule

Janet Groene’s
Wonder OneDish

    If you make this in a disposable foil casserole, there are no dishes to wash. For safer handling of floppy disposables, place the casserole on a cookie sheet.

1 whole deli roasted chicken
2 cups long-grain raw rice
15-ounce can diced carrots, drained
Medium red or green bell pepper, seeded and diced
Small jar diced pimentos, drained
1 packet dry onion soup mix
4 cups water

    Set oven for 350 degrees and spray a 9 X 13-inch casserole. Dice meat from the chicken. Mix chicken and raw rice in the baking pan with carrots, pimentos and green pepper. Sprinkle evenly with soup mix and pour water over all. Cover with foil and bake 40 minutes or until rice is tender and water is absorbed. Uncover, stir and serve at once. Serves 8.    
    Stovetop method: Remove meat from chicken and set it aside.  Dispose of carcass where wildlife can’t get at it.  Even if it has been boiled and all meat removed , bones are attractive to wildlife yet are a hazard to them.
    Bring 4 cups water to a boil in a large pot and stir in soup mix and rice. Bring back to a boil and stir in everything else including chicken. Reduce heat, cover and cook over low heat 20 minutes (for white rice, 30 minutes for brown rice.)
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