Kristi's Chicken Noodle Casserole |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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I started with Kittencal's Chicken Noodle soup, next thing I knew, I had a casserole! Ingredients:
9 cups water |
3 tablespoons chicken bouillon |
fresh coarse ground black pepper (to taste) |
cayenne pepper (to taste) |
7 garlic cloves |
1 tablespoon fresh ginger, peeled and chopped |
1 lb chicken |
1 lb mushroom |
2 cups basmati rice |
4 carrots, peeled and chopped |
4 celery ribs, chopped |
1 medium onion, diced |
3 green onions, chopped |
Directions:
1. Put first 6 ingredients in to a pot with a large opening. Boil until liquid is reduced by roughly 1/4 (leaving 3/4 of original volume in pot, you're going to need a lot of liquid).
2. Add chicken and mushrooms, simmer for 45 minutes, or until chicken is done.
3. Preheat oven to 350°F.
4. Assemble casserole in a shallow dish. Dry rice to line the bottom, then uncooked veggies (carrots, celery, etc), then cooled broth with chicken and mushrooms.
5. Cook, uncovered, in oven for approx 1 hr, or until rice is fluffy and most liquid has boiled off.
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