This entry was posted on Sunday, September 14th, 2008 at 4:25 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
2 cups cooked chicken, cut into 1 inch pieces
1 ½ cups chicken broth
10 ounces shrimp, shelled
1 (8.5 ounce) can peas, drained
2 cups rice
1 (3 ounce) can mushrooms, sliced and drained
1 envelope onion soup mix
1 teaspoon paprika
Combine chicken, chicken broth, shrimp, peas, rice, mushrooms, onion soup mix and paprika. Pour into 3 quart casserole and bake at 350 degrees covered for 1 ¼ hours until rice is tender.
I love this casserole for many reasons. It is very easy to make, it taste fantastic and there is always enough to left over for lunch the next day.