2-3 cups chicken, cooked and cubed
3 cups cooked rice
1/4 cup butter
1/2 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups chicken broth (I used 2 tsp chicken boullion with 1 1/2 cups water)
2-3 cups Swiss cheese, grated (or more…)
crushed crackers for topping, if desired
Cook rice and chicken and set aside. Melt butter and cook onions in butter until translucent. Combine broth, soups, onion mixture and rice until combined.
In a 9×13 pan, put half of the rice mixture, top with half the chicken, then top with half the cheese. Finish laying with remainder of rice, chicken and cheese, in that order. My mom always topped it with a lot of Swiss cheese and then cooked it until brown and bubbly. If you choose to do that, you will need more cheese on top than this picture shows.
I added a buttered cracker/crouton topping as I had some I wanted to get rid of.
Since this recipe is one color, it is fun to serve it with something bright. I chose peas (mostly because that is what I had…) but a beautiful fruit salad, green salad, or some fresh veggies would be great!
Stay tuned for tomorrow’s Sunday message!