Chicken tetrazzini (shortcut recipe)

Playing with an old recipe of mine.

It’s a Chilly Monday and we finally did get a little rain .  Yea!  A  good day to use some of my rotisserie chicken that I had frozen.  Note:  always a good idea to buy rotisserie chicken when it’s 4.99 for a whole chicken.  I clean all chicken off bone and freeze when cool in freezer bags for later use.  The carcass is also great to make some hearty chicken broth!

2cups diced or cut in cubes or pieces Rotisserie chicken

1 can cream of chicken soup

2 cans whole milk

1/4 + cup cubed American cheese( do you like cheese?) add a bit more 

2 tablespoons sliced butter

1 tablespoon sour cream

1 teaspoon dried parsley 

Pinch salt

I/4 cup shredded mozzarella (optional for top)

3 cups cooked minute rice

Place cut up rotisserie chicken in deep baking dish.

In a separate bowl place chicken soup, milk, sour cream ,  parsley, cheese and butter. Stir.  Slowly pour over chicken.  

Bake 350° 30 minutes covered.  Then 10 minutes without cover.  Remove from oven and add cooked rice. Allow to set covered for 10 minutes and serve.  Corn as a side but any steamed vegetable would work.

If using mozzarella add to top and broil on high for a few(3) minutes.

Enjoy!