Yummy hot filling dish! To make it a chicken club casserole, serve topped with fresh diced tomatoes!
Ingredients:
1 can cream of mushroom soup
3 cups cooked rice
1 cup water
2 cups dried chicken dices
1/4 cup dried bell pepper dices
1/4 cup dried onion dices
1 cup cooked bacon pieces (jarred are fine)
salt/pepper to taste
Directions:
Preheat oven to 350 degrees F. In a large bowl, rehydrate chicken, bell pepper and onion with the 1 cup of water. Once mostly rehydrated, add rest of ingredients and mix well. Pour into greased baking dish. Bake uncovered for 40 minutes or until heated through.
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