can (10-3/4 ounces) cream of chicken soup, undiluted
1
can (10-3/4 ounces) cream of celery soup, undiluted
1
cup sliced canned mushrooms
1/2
cup dry sherry
Bread crumbs
Cheddar cheese
Slivered almonds
Preheat oven to 350°F.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 7 minutes on each side. Remove chicken and cut into bite-size pieces.
Place rice on bottom of medium casserole; add chicken, Lit'l Smokies, soups, 1-3/4 cups water, mushrooms, sherry and remaining 2 tablespoons butter. Bake, covered, 1-1/2 hours or until rice is done. Top casserole with bread crumbs, cheese and almonds. Broil until golden brown and cheese is melted.
Tip
If a casserole is destined for the freezer, be sure to avoid overcooking. A simple way is to undercook any pasta or rice; it will cook through when the casserole is reheated.
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