Chicken Noyases
Serves 12
We all loved this casserole and we had it many times for our Pruett Christmas dinner. We looked forward to it. It is a great combination of flavors and it was always a hit.
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Ingredients
- 1 c. rice (use Mahatma or other white rice)
- 12 oz. XLNT tamales (you find these in the deli case, fresh)
- 1/2 lb mushrooms, fresh, sliced
- 4-5 chicken breasts or thighs (I used skinless, boneless thighs that I baked in the oven. I used enough to made a layer of shredded chicken.)
- 16 oz. Pace Picante Salsa (mild)
- 2 bunches scallions
- 3 c. cream of chicken soup (3 cans of fat free)
- 1/2 lb. grated cheddar cheese
Instructions
- Make rice using 2 c. water, some salt to taste, and 1 cup raw rice.
- Pre-heat oven to 350°.
- When rice is done, layer ingredients in order given. I used a large 10x12 casserole dish!
- Insert knife in several places to allow sauce to penetrate.
- Bake at 350° for 45 minutes.
- 1 c. rice (use Mahatma or other white rice)
- 12 oz. XLNT tamales (you find these in the deli case, fresh)
- 1/2 lb mushrooms, fresh, sliced
- 4-5 chicken breasts or thighs (I used skinless, boneless thighs that I baked in the oven. I used enough to made a layer of shredded chicken.)
- 16 oz. Pace Picante Salsa (mild)
- 2 bunches scallions
- 3 c. cream of chicken soup (3 cans of fat free)
- 1/2 lb. grated cheddar cheese
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