Chicken and Rice Casserole

Chicken and Rice Casserole

2 cups cooked chicken, cubed

2 cups rice, cooked

1 stick butter, divided

2 cans sliced mushrooms, drained

2 cans cream of chicken soup

1 cup onion, minced

2 cups shredded cheese (Colby jack, cheddar or pepper jack would be wonderful)

Seasonings (to taste): thyme, onion salt, garlic powder, paprika, cayenne pepper, red pepper flakes

2 cups bread crumbs

Pre-heat oven to 350 degrees.

In a skillet, melt 3 tbsp. butter and sauté onions and mushrooms.

Once tender, add chicken. Heat through.

In a large bowl, add rice, chicken mixture, soup, cheese, and seasonings.  Mix well.

In same skillet, melt remaining butter.  Add bread crumbs.  Mix well.

In a 9x13 pan, sprayed with non-stick cooking spray, pour chicken and rice mixture and spread out.  Sprinkle bread crumbs evenly over top.

Bake at 350 degrees for 25-30 minutes, or until bubbly.

NOTE: I had left over hamburger and hot dog buns as well as plain potato chips.  I put all of them into a blender and made my own bread crumbs.  I added about 2 tbsp. Italian seasonings for extra taste.  The salty chips as well as Italian seasoning made the bread crumbs very flavorful.