Chicken and Rice Casserole

Left overs are being used up at our house this week. We are eating a little less and adding a few more salads to our meals.

Ingredients:

• 4 cups cooked rice
• 2 tbsp butter
• 1/2 cup each, onion, celery, red pepper, carrots, chopped fine
• 1 can cream of mushroom soup
• 1 cup chicken stock
• 2 cups left over chicken or turkey

Method:

1. Melt butter. Saute vegetables until crispy tender.
2. Add soup and stock. Stir to combine and simmer for another 10 minutes.
3. Stir in cooked rice and meat. Transfer mixture to a lightly greased casserole dish and bake at 350º for 40 minutes. Serves 4.