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Chicken Soup/Chicken Casserole
Chicken Soup/Chicken Casserole

Chicken Soup/Chicken Casserole

4 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
--------Top section is for the soup-----------
1 whole oven roster chicken (10-12 pounds)
1 1/2 gallons water
4 carrots
4 stalk s celery
1 whole garlic clove
2 bay leaves
1 large white onion
1 bag noodles (any variety you prefer for soup)
Vegeta (gourmet seasoning and soup mix) or 1-2 chicken bouillon
-----Bottom portion is for the casserole-------
2 cups white rice
1 head of fresh broccoli
1 1/2 pounds sharp cheddar cheese
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Let's Make It
1
-------------- For soup ---------------------
2
Add chicken, water, and veggies to a pot. Boil 2 1/2-3 hours. When soup is done boiling, strain and separate chicken and veggies from broth.
3
Separate the chicken in half, half for the soup and half for the casserole. Bring broth back to a boil; add chicken, carrots, celery, noodles and Vegeta or chicken bouillon cubes for soup.
4
------------- For casserole ----------------
5
Add layer of rice, layer of chicken, layer of broccoli, and top it off with cheddar cheese. Add casserole to a 350 degrees F oven and bake until the cheddar cheese browns at the top.
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