Green and Cheesy Chicken Casserole Recipe

Since we are in the heart of autumn, and the weather is starting to get cold, we thought you might like a warm meal to boost your spirits. We’ve been down in the Emergency Essentials kitchen creating a delicious and warm Green and Cheesy Chicken Casserole. Don’t let the name fool you . . . when I hear green and cheese together I start to get a little skeptical (as I’m sure a kids would, too, until they taste its cheesy goodness). I assure you that this chicken casserole is good, and the best part is that it’s quick and easy to make using just your food storage ingredients. We originally found this recipe on spatualsonparade.blogspot.com and have adapted it to fit our food storage needs.

Green and Cheesy Chicken Casserole 2 cups Provident Pantry Freeze Dried Chicken Breast with Rib Meat (Diced) 1.5-2 cups Provident Pantry Cheese Blend 1 cup MyChoice Freeze Dried Broccoli (We also loved it with MyChoice Freeze Dried Green Peas) 1 cup Provident Pantry Instant White Rice 2 dashes MyChoice Premium Onion Powder (you Don’t want a lot because this stuff can overpower!) ¼ tsp MyChoice Premium Garlic Powder 1/2 tsp MyChoice Mesh Black Pepper ¼ tsp MyChoice Mild Chili Powder (optional) ¼ tsp MyChoice Italian Seasoning (optional) ½ cup water 1 cup Bread crumbs or crushed crackers (we used about 5 Mountain House Pilot Crackers) 1. Cook Provident Pantry Instant White Rice according to directions on the can (this will take about 20 minutes). 2. As the rice cooks, reconstitute freeze dried chicken dices, green peas, and cheese blend. 3. To reconstitute the cheese blend, follow the directions on the can for “cheese sauce” so that you can get a creamy texture for the cheese that’s almost like cheese soup. 4. Once everything is reconstituted and the rice is done cooking, blend all the rice, chicken, peas, and seasonings together in a large bowl, as you stir, add the ½ cup water. Do NOT include bread crumbs or crackers yet—season to taste. 5. Place the mixture into a 13 x 9 baking dish. Sprinkle bread crumbs/crushed crackers on top. Bake at 350 for 15 minutes or until warm in the center. Can be served with salad or bread.

Here’s a helpful hint for cooking with food storage meats:

Food storage meats are often salty to preserve them longer. Hence, whenever you cook a food storage recipe with a ton of seasonings, like this recipe, you’ll want to cut back on the amount of seasoning you use so your meal isn’t super salty. With this recipe, we’ve given you measurements for seasonings, but season to taste and your own liking, using our measurements as general guidelines. Enjoy! And tell us what you think of the recipe in the comments below. --Angela