Grandma's Chicken and Rice Bake

4 - 5 chicken breasts, cooked & cut in pieces or use rotisserie chicken

8 - tablespoons butter or margarine (1 stick), separated

1/2 - cup chopped onion

2 - carrots, peeled & diced

1 - cup frozen peas or peas & carrot mix

4 - cups cooked converted rice (do not use instant)

1 - 18 oz can  cream of mushroom soup

1 - 10.5 oz can Cream of Chicken soup

1- 10 3/4 oz can Cheddar cheese soup

2 - cups milk

8 oz - package Kraft triple cheddar cheese cheese mix

Salt & Pepper, to taste

1 1/2 - cups  bread crumbs

3 - tablespoon Olive oil 

Directions:

Preheat oven to 350 degrees, Cook the rice first according to package directions. You will need 4 cups cooked rice. Cut the chicken breasts into smaller size pieces for even cooking.

Drizzle some olive oil into a large skillet. Heat up a skillet or grill pan. The skillet needs to be nice and hot.   Add the chicken pieces and pan fry until golden brown on each side and the chicken is cooked through. Cook the chicken in batches so you don't crowd the skillet. Set the chicken aside.

In a separate saucepan melt 5 tablespoons of butter over medium heat. Add the diced carrot, onions and peas. Cook until the onions are soft and translucent in color. Set veggies aside when done.

In a very large bowl add the cream of mushroom soup, cream of chicken, cheddar cheese soup and milk. Stir together;

Add shredded cheese, chicken, cooked veggies and rice. Gently mix everything together. Add salt and pepper to taste.

Pour mixture into two 9x11 inch pans (I used disposable roaster pans ). In a small bowl melt the remaining 3 tablespoons of butter and mix with the bread crumbs.

Sprinkle bread crumb mixture evenly between both casseroles. Place in a 350 degree oven for 40 minutes. Cook until mixture is bubbly and the topping is golden brown.

Recipe Yields: Two 9 x 11 inch casseroles.

Enjoy one for supper tonight and freeze the other one for later.