Palate Pleasers

California Casserole

Posted on: May 2, 2010

This is one of those family recipes that I’ve been collecting and I decided that it looked good and would make it.  It was quick and easy to make and I’m really surprised that I’ve never made this before.   I decided to add chicken which gave it more substance. 

Directions:

1/4 cup butter

1 cup chopped onion

4 cups *freshly cooked rice (* 1-1/3 cups uncooked rice)

2 cups sour cream

2 cups grated sharp cheddar cheese

1 large bay leaf

1 cup cottage cheese

3 – 4 ounce cans chiles

chopped parsely

1/2 tsp salt

1/8 tsp pepper

Melt butter in skillet.  Saute onions until golden brown.  Remove from heat and stir in hot rice, sour cream, cottage cheese, bay leaf, salt, pepper and green chiles.  Toss lightly.   In a 9 x 13 x 2 dish,  layer half of rice mixture in baking dish, sprinkle with half the cheddar cheese.  Repeat layers, bake uncovered.  Sprinkle with chopped parsley. 

**COOKS NOTE:  I baked the chicken tenders/strips in the oven for 20 minutes at 350.  First I salt/peppered them and then 0nce the chicken was baked, I left it cool and then diced the chicken and added it to the onion mixture and continued to cook for a few more minutes.   At this point I added all the other ingredients as noted above.  I chose not to add chopped parsley to the top and just left the top layer with the cheddar cheese.   It was great for leftovers a few days later.

Bon Appetit!

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