Carat Cake

I brought this to a potluck last week and got several requests for the recipe. It’s embarrassingly easy to make:

Chicken-and-Rice Casserole

2 cans condensed cream of chicken soup (mushroom and celery soup also work well)

2 cups milk

2 cups rice (white works well, but I also use a mixture of brown and wild rice)

1 teaspoon coarse salt (there’s so much salt in the soup, I usually omit this)

6 chicken breasts, cut into bite-size pieces (I usually use pulled rotisserie chicken)

1 cup mushrooms, thinly sliced

1 10-ounce package frozen peas and carrots

Preheat oven to 350F. Butter a 9x13-inch baking dish. Whisk soup, milk, rice, and seasoned salt together in a bowl. Pour into prepared baking dish; add chicken pieces. Cover dish tightly with aluminum foil. Bake 30 minutes, stir, and continue baking until rice is nearly tender, another 30 minutes. Mix peas and carrots into dish and continue baking until rice begins to brown and chicken is cooked through, about 30 minutes more.