1 lb Shredded chicken (I boiled chicken broth with a few garlic cloves for 5 min then added the chicken breast and let boil a few minutes. I then covered the stock pot and let simmer on low for a few hours and shredded w/ fork)
1 box Uncle Ben's wild rice - cook as directed using 1/4 less water (Let cool)
1/2 med green pepper diced
1/2 med onion diced
1 cup mushrooms (I added this to the recipe)
1 can cream of mushroom soup
2 cups Shredded Cheddar cheese
Sauté peppers, onion and mushrooms in skillet about 5 min until soft. Mix chicken, rice, veggies, soup and 1 1/2 cup of cheese (salt and pepper to taste). Place in a greased 11x13 (That does not look right!! So, use a larger baking dish! :)) pan. Top with remaining cheese. Cook on 325 for 20 min until bubbly!
A friend I met through the blogging world emailed this recipe to me. She goes by Princess Jemmers and let me tell you, she can cook! This casserole was so good. We even heated up the leftovers the next day and it seemed to taste even better. Since I have such a big family, I doubled the recipe only to find out you really don't have to. This would have easily fed my 4 kids and husband (and self) without being doubled. Jemmers was nice enough to give me permission to post this recipe on this blog, but I really do want to make sure she gets all the credit!
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