Cheesy Chicken & Rice Casserole
Baked in a Pumpkin
I have always hated wasted anything; so all of the pumpkins that my grandchildren painted are properly washed removing all of the paint and then I use them for dinner and freezing some to make those Thanksgiving pies. This is one of my favorite ways to utilize the pumpkins and it is really delicious!
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
- 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground black pepper
- 2 cup frozen Broccoli Florets
- 4 skinless, boneless chicken breasts (chopped imto small pieces )
- 3 tbsp of Olive Oil
- 1 Lg Pumpkin
- 1/2 cup shredded Cheddar cheese
Directions:
Heat the oven to 375°F. Stir the soup, water, rice, onion black pepper and Broccoli in a 2-quart shallow bowl.
Lightly stir fry the pieces of chicken with the garlic in olive oil
Clean out a pumpkin
Add soup mixture into cleaned out pumpkin, stir in the browned chicken
Bake for 50 minutes or until the chicken is cooked through and the rice and pumpkin are tender.
Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
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