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Thoughtless Thursdays: Chicken Casserole

July 2, 2009

This week I decided to try to adapt another one of my recipes to crock pot.  Chicken Loaf, which my husband prefers I call Chicken Casserole (as he says anything called “loaf” that isn’t bread sounds gross), adapted beautifully.  I wound up taking this over to a friend who’d broken her arm, and it was a hit.  It was so easy, I think I may actually prefer cooking this in the crock pot.  I’ll have to see what other casserole type foods I can adapt for crock pot.

Ingredients:

  • 2 cups cooked, diced chicken (I used 2 cans of chicken for this recipe, though this is fantastic with leftover rotisserie or roast chicken)
  • 2 cups fresh breadcrumbs
  • 2 cups cooked brown rice
  • 2 cups broth
  • 1 can cream of mushroom soup
  • 3/4 cup egg beaters

Directions:

  1. Mix all the wet ingredients.
  2. Add the chicken and rice and mix well.
  3. Add the breadcrumbs and mix well.  It will be kinda soupy.
  4. Spray your crockpot thoroughly with cooking spray.
  5. Pour the casserole mixture into the crock.
  6. Cook on high for 4 hours or low for 8.

Printable version.

Recipe on Tasty Planner.

Rachelle from Pantry Eats is back this week with dessert!  Peach cobbler.  Mmmm, I adore peach cobbler.  It is a favorite of mine when it comes to desserts.  And now is definitely the time with all those fabulous peaches in season. This would be a great no muss, no fuss dessert to throw together for the 4th.

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