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“Here's another chicken and rice casserole to try.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a large casserole dish with nonstick cooking spray.
  3. In a medium bowl, combine soup, milk and mayonnaise.
  4. In another bowl, combine rice, chicken, peas, onion and bell pepper.
  5. Stir soup mixture into chicken mixture.
  6. Add half the cheddar.
  7. Spoon into casserole.
  8. Sprinkle with remaining cheddar.
  9. Bake until top is golden, about 25 minutes.
  10. On a floured surface, roll pastry to 1/8 inch thickness.
  11. Using a cookie cutter, mark cutouts in pastry and cut out with knife.
  12. Arrange cutouts on an ungreased baking sheet; brush tops with egg white.
  13. Place pastry cutouts in oven during last 15 minutes of casserole baking time.
  14. Bake cutouts until golden brown.
  15. Transfer to wire rack.
  16. Remove casserole from oven and arrange baked pastry cutouts in top of casserole.
  17. Serve immediately.

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