Tonight our chicken casserole disappeared. I made it earlier in the week and put it in the fridge. Then Addison was able to put it in the oven and turn the oven on when I called. When everyone got home from practice and work, dinner was ready! 

2 boxes Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
Chicken breasts or tenders
​
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours and “Don’t Peek!”
Top with dried onions, if you'd like (my kids don't like)

Living this close to New Mexico, it's tough to pass on the roasted hatch chiles. This is just one of the ways we love to use our amazing New Mexico chiles. Plus, it's a great freezer casserole.

INSTRUCTIONS 

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.

To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
​
To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.

This recipe is classic comfort food and delicious on a cool night. With the first day of school around the corner, it is the perfect time to make some of these amazing make-ahead casseroles.