I really wanted to call this recipe, ‘what I had in the closet’, but thought I’d go for something a little more telling. I walked in the door, opened the pantry and just stared. This holiday week has got me all off kilter and I have not been able to plan meals and shop like I usually do. I started my favorite thing, grabbing whatever I can find and hoping it all comes together into something edible. This one was a success, it was such a success and a rush that by the time I realized I had not documented the process it was all gone. Literally. I couldn’t even take a ‘this is the finished product’ picture. I will be making it again and I will add some photos here when I do!
Prep/cook time: about 20 min
What you’ll need
- 1 box of stuffing (chicken flavor)
- 1 can of corn
- 1 lb Ground Chicken ( you can sub for cubed chicken breast, this is just what I had in the freezer)
- 1 lg jar Chicken gravy
- 3 cups uncooked minute rice
- salt&pepper to taste
1.Brown and crumble chicken on stove top. Add a pinch of salt and pepper.
2.When meat is fully cooked, add full jar of gravy and leave on low heat
3.Cook rice and stuffing according to directions on box, heat corn
4.In a small square glass or stone casserole dish layer everything in the following order
- Cooked Rice
- Chicken and gravy mixture
- Top with stuffing
5.Place casserole dish in the over on low broil just to brown the top a bit.
6.Once lightly browned, remove from oven and enjoy!
- Add cheese to the top, because everything’s better with cheese – we just didn’t have anything.