Who knew that leftover rice and an extremely low-stocked pantry would turn into a delicious meal? That's exactly what happened to me tonite, and I'm here to testify that it was a creative, DIY meal the gods will speak of for years to come. Considering all the ingredients were canned or preserved in some way, I am amazed at how delish it all turned out. Make it and see for yourself:
1 large can chicken in water
1 cup cooked rice
1 can mushroom soup
splash of non-fat milk
smattering of bread crumbs
handful of French's fried onions
1. Preheat oven to 350.
2. In a pyrex casserole dish spread out a layer of cooked rice.
3. Drain the water from the canned chicken and spread that goodness on top of the layer of rice.
4. For the third layer, spread mushroom soup over the chicken and rice layer. Smooth it out like icing on a cake.
5. Pour a little milk over the whole shebang and work into the mushroom soup layer.
6. Throw in some of the fried onions and work into the soupy layer.
7. Add your salt and pepper if you please.
8. Throw some bread crumbs on top.
9. Cover with foil and bake for about 30 minutes - or half of a Law & Order episode.
10. Et voila! Tefi's Sloppy Seconds chicken casserole in effect. Serves about 3-4 people, or two very hungry people. Enjoy!
Added bonus: For a food pyramid-worthy meal, serve with cherry tomatoes and canned green beans simmered in their own water, dry onions, and a cube of veggie bouillon. Delish!