Not only is this a great budget meal to make, it is one of those filling and comfort food recipes that most everyone loves. A friend brought this casserole to me years ago when I had my first baby. It was so good we had it for probably 3-4 days for lunch and dinner. (it’s also a super cheap recipe and can make a lot)
Be sure to check out the optional versions of this casserole- the possibilities are endless!
You can freeze this recipe for a freezer meal. My favorite part- using Thrive Life freeze dried chicken, veggies & cheese all the ingredients to make this recipe can be shelf stable and in your food storage!
- 3 cups uncooked rice- cooked
- 3 cans cream of chicken soup
- 2 cans corn
- 2 cans green beans
- 5 chicken breasts- boiled and chopped to bite sizes
- 7 mozzarella cheese sticks- sliced
- Seasonings of choice
- Shredded cheese for topping
Mix all but the shredded cheese together in a large bowl, pour into a casserole dish. Top with shredded cheese. Bake at 350 for 30 minutes or until cheese is melted.
Optional ways to make this recipe: Use Thrive Life freeze dried chicken, veggies, & cheese (www.what8ate.thrivelife.com) Add sour cream or cream cheese for a creamier version Substitute corn & green beans for your favorite veggies. Use Enchilada sauce instead of cream of chicken soup for a Mexican version. Top with crushed crackers or chips instead of cheese. Substitute ground beef for chicken.