This is before it's been cooked
- 2-3ish cups Cooked Chicken on the bone remember!
- 1 bag Brown Rice Changed what PW does
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- 1 Finely Diced Green Pepper PW does less, I say load up the veggies
- 1 Finely Diced Onion We LOVE onions so I again used more than PW
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper, to taste
- 1-2 cans Rotel PW doesn't use this I just added it on a whim (or by accident)
- 1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 Chicken-on-the-Bone (whatever kind you want). Since I'm a lunatic and buy free range vegetarian fed chickens I just got a whole one it was (slightly) cheaper, then I had to even cut it up (which is amazing since I would NEVER ever eat it like that). I boil the chicken, easy peasy! I'm scared to death the chicken will be under cooked so I think I cooked it close to 3 hours. It was probably a little long, if you have cut up chicken you can for sure do it shorter like an 1.5 hours I would say.
Pick out the meat to make two cups (if whoever you are cooking for is around remind them taking chicken off the bone is true love).
Cook the rice in the chicken broth I swear this makes it SO much better! Do not overcook or you will have mushy rice ick! Half the time it says is what I find to be the best about 20 minutes I believe. When this is finished combine it will all of the ingredients (except the additional 1 cup of cheese)
For all of my freezing stuff I buy the foil pans from the Dollar Store (I think these are 9 inch cake Pans). Evenly distribute into the 3 pans add remaining cheese cover and freeze! PW says they will last up to 6 months!
When I am ready to cook them I take it out of the freezer the night before and into the fridge I bake it at 350 for 45ish minutes if the cheese starts to burn put the foil back on for the rest of the cooking!
If you forget to take it out the night before you can still cook it (just bump it up to 400 and it will take awhile longer!)