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Chicken Casseroles

Shanna's Whole Chicken Vegetable Rice Country Casserole

4 lb roasting chicken
3 cups water
1 tsp poultry seasoning
1/4 tsp dried thyme, crushed
1/4 tsp paprika
1/8 tsp pepper
1/2 cup sliced carrots
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup peas
3 cups instant rice
1/2 tsp poultry seasoning
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground sage
Dash paprika
2 eggs
1/2 cup milk
2 Tbsp. lemon juice
2 cans cheddar cheese soup (don't dilute)
1-1/2 cups crushed seasoned bread cubes (can use packaged stuffing mix)
1 cup shredded cheddar cheese

Place chicken in a 4 qt. Dutch oven.
Add 3 cups of water, 1 tsp. poultry seasoning, thyme, 1/4 tsp. paprika & 1/8 tsp. pepper.
Simmer, cook approximately 45 minutes
When chicken is done, remove it from pot, place on a dish.
Strain stock to remove any undesired particles & fat.
Add water to stock to make 4 cups of liquid. Place stock back in Dutch oven.
Add carrots, onions, celery & peas to stock.
Cook about 20 minutes (5 min if using frozen mixed vegetables).
After 20 minutes, stir in rice. Return to a boil.
Remove from heat and cover.
Discard chicken skin. Remove meat & shred. Place in large bowl.
Add to chicken, the salt, remaining poultry seasoning, pepper, sage, remaining paprika, eggs, milk, lemon juice & cheddar cheese soup. Mix well.
When rice has absorbed water (about 5 minutes).
Add rice & vegetable mixture to chicken in mixing bowl.
Mix until rice & vegetables are distributed evenly throughout the dish.
Put casserole mix in 13x9 x2 baking pan, sprayed with nonstick coating.
Sprinkle crushed bread cubes over mixture.
Bake, uncovered, @ 375°F 25-30 minutes.
5 minutes before end of baking time, sprinkle shredded cheddar cheese over top.
Makes 6-8 servings