**Ok, here’s a secret…I’ve had this recipe for casserole in my draft box for months now! And, I keep scheduling it, but then I keep forgetting to actually make C4 and take pictures to add to the post. Then, the next morning, I realize that it has published! So, I keep taking it back down. But, it finally is 100% completely finished!
I grew up in a casserole eating family. We’d have it at least once every two weeks, with plenty for leftovers. When I first made casserole in college, I didn’t really even use a recipe…that’s how common it was at home. And, that’s the thing I love about casserole…it really is super easy to make, and there are so many different options to use. Well, one day, I wanted to make casserole, but we didn’t have anymore cream of chicken soup left, so Justin suggested using his favorite soup: chicken corn chowder. I agreed, and we loved it!
But, since Chicken Corn Chowder Casserole is a mouthful to say, we just call it “C4” for short!
Use a 9×13 pan. Serves 4-6
3-4 chicken tenders (or 2 small breasts)
1 can of chicken corn chowder
1 cup mixed veggies
1 cup cheese
2 cups of rice
1) Preheat the oven to 350* and cook the rice.
2) Cut up the chicken and cook it in a pan. Sprinkle garlic powder, thyme, sage, rosemary on it.
3) Pour the rice, chicken, mixed veggies, chowder, and a half cup of shredded cheese in the 9×13 casserole dish. Mix it all together with salt and pepper.
4) Pour the rest of the cheese on top and cover in breadcrumbs.
5) Cook for 35-40 minutes.
This is Justin’s absolute favorite casserole, so enjoy!