Chicken Rice Casserole


I like the recipes from the Deseret Cookbook because they use a minimum of prepared purchased ingredients, like this chicken rice casserole that doesn’t use cream soup and has the pleasant addition of fresh spinach.  
They also gave suggestions for variations that all sounded good, so I added a few green beans I had on hand too.   This is quick and delicious and doesn’t heat up your oven and it’s a perfect way to use up what’s on hand – looks like a “before the shopping trip-clean out the fridge” recipe for us.               
Chicken Rice Casserole
  3            Tablespoons  Salad Oil (I didn’t use this.)
     1/4      Teaspoon  Garlic Salt -- optional
  1 1/2      Cups  Chicken -- diced, cooked
  1             Cup  Rice -- uncooked
     1/8      Teaspoon  Pepper
  2             Cups  Hot Water (I used chicken broth)
  1 1/2      Cups  Spinach -- or lettuce, shredded
  2             Tablespoons  Soy Sauce
Combine all the ingredients except the greens - bring to a boil, reduce heat, cover and simmer 15 minutes.
Just before serving, add the spinach or lettuce and toss lightly.
Suggestions for variations:
Use diced turkey, ham or beef instead of chicken
Use broth instead of hot water
Use tomato juice instead of hot water.
Add additional vegetables like grated carrots or peas or green beans or cooked dried beans.

4 Servings
  "Deseret Recipes"
Per Serving: 405 Calories; 21g Fat (46.4% calories from fat); 15g Protein; 38g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 702mg Sodium.  Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

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