Ingredient FAQ
Here are a few notes about this recipe to ensure success:
Chicken: This recipe calls for 4 cups of shredded cooked chicken. You can buy a rotisserie chicken to make the process even easier, or you can follow these simple instructions to make the perfect shredded chicken for this recipe. When I have a recipe that calls for shredded cooked chicken on the weekly menu plan, I’ll often make this shredded chicken on Sunday when I’m cooking supper just to give myself a head start on those busy weeknights. Just store the cooked chicken in the fridge in a ziptop bag. You’ll need 2 to 3 boneless skinless chicken breasts. You can also use boneless skinless chicken thighs with this method, but will need 4 or so.
Cream of Chicken Soup: This gives the dish some creaminess and delicious flavor. Choose your favorite brand and variety.
Sour Cream: Nothing special to note here. You can use lower fat and fat free versions, if you are so inclined.
Instant Rice: I sometimes get a little flack for this, but instant rice makes the cook time so much shorter for this recipe. And easier, too! The liquid to rice ratio here is specific to instant rice. And while some folks turn their noses up at it, it’s literally just fully cooked, then dehydrated white rice. Y’all, it’s just dried rice.
Frozen Onions and Peppers: Because of the relatively short cooking time, I’ve opted for frozen bell peppers and onions. I buy it in a blend in a bag with both the peppers and onions together, but you can buy them separately if that’s all you can find. The frozen veggies cook through faster and offer a softer texture than fresh. If you’re feeling adventurous, you can chop your own vegetables and sauté them in a super hot skillet before mixing the casserole together for even more flavor.
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