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Ingredients Sheree's Grandma's Chicken and Rice Bake (Copycat):

1. Need Grandma's Chicken and Rice Filling
2. Provide 2 cup baked chicken..can use canned or rotisserie chicken
3. Require 1/2 cup mayonnaise. not SALAD DRESSING!!!
4. Give 1 can of broccoli and cheese soup
5. You need 1 can for cream of mushroom soup
6. Need 1 cup for broccoli (frozen)
7. Get 1 can - sliced carrots
8. Take 2 cup for cooked rice
9. Take 2 cup of shredded cheese
10. Get 1/2 cup of chicken broth or milk (optional)
11. Take for topping
12. Need 1 cup of corn flakes (crushed)
13. You need 4 tbsp - butter, melted
14. Make ready if baking a chicken
15. Prepare 4 for leg quarters
16. Take 1/4 tsp ground thyme
17. Get 1/4 tsp - season salt (like Lawry's)
18. Require 1/4 tsp - ground black pepper
19. Prepare 2 stalks - celery, minced
20. Require 1/4 cup - onion, minced
21. Prepare 1 cup - bell pepper (green, red, and yellow) I use frozen… its cheaper

Sheree's Grandma's Chicken and Rice Bake (Copycat) steps:

1. Basically I use leg quarters because I love the taste better. The thighs can be deboned before cooking. This meal is a perfect (FREEZER CASSEROLE).
2. If you are using pre-cooked chicken go to step #5
3. If FREEZING do not add CORN FLAKES or BUTTER. It will be soggy.
4. IF YOU ARE BAKING YOUR OWN CHICKEN…. Put 4 leg quarters in a large bowl. Put everything on the chicken in the bowl. Use the ingredients listed for baking only. Rub all the spices into chicken by hand. Place in a baking dish cover with foil and cook at 375° for 1 1/2 hours. Take it out and open the foil and allow to cool. I use the baking broth mixed with the soups for flavor.
5. Put all ingredients for the casserole in a baking dish… I use disposable aluminum pans when I freeze this. If you use pre cooked chicken add about 1/2 cup of milk to mix soups.
6. Mix well put the crushed corn flakes on top and drizzle melted butter on top.
7. Bake casserole uncovered… For 35-40 minutes at 350°.
8. If frozen allow to thaw before baking.

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