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So I’ve been a little MIA the past few days. Where have I been? Well in the kitchen. You could find me there for hours on end.
The week started with making pickles. We got a big box of cucumbers from a local farmers market. Our favorite pickles are a three day process, so you have to plan out this whole ordeal. Well to top off a three day process of making pickles a friend and I have been planning on doing a day of cooking together for freezer meals. The original plan was to get together next week…then plans changed and we could make it happen this past Thursday. Sooooo we were like beasts in my little cottage kitchen, cooking like crazy. We had a blast, a long day, a busy day, a crazy day, but in the end we have like 25 meals taken care of….and I topped it off with this favorite of ours that I’m sharing today!
This recipe is an EASY meal that everyone loves, it’s easy, quick and saves time in the kitchen! Another plus is it makes a lot so it goes a long way if you are feeding a group or…. it’s a perfect dish for an extra meal later in the week or to stick in the freezer for a later day! Included in this recipe I tried the NEW Uncle Ben’s® Flavor Infusion rice. Talk about a WIN! With no Preservatives or Artificial Flavors, I am a fan. There are five preferred flavors where each grain has been infused with herbs and spices, eliminating the need to add a flavor packet while also providing multiple servings through its re-sealable stand up pouch! I chose to add the Uncle Ben’s® Flavor Infusions Chicken & Herb into my casserole as a main dish, but after using it I found it would be a perfect addition as a side dish to compliment a meal as well. A little side note – these can be found at your local Walmart right in the same aisle as the rice!!! I can’t wait to try the other flavors as well.
- 3- cups Chopped/diced cooked chicken
- 1- Uncle Ben’s® Flavor Infusions Chicken & Herb
- 1- 10oz can cream of celery soup
- 1- 10oz can cream of chicken soup
- 1- 4oz jar pimentos
- 1- cup mayonnaise
- 1- medium onion, chopped
- 3- cans french style green beans, drained
- Salt & Pepper to taste
- 1- cup cracker crumbs
- 1- stick of melted butter
- Prepare rice according to package.
- Mix all ingredients together (except last two)
- Pour into a 3 quart casserole dish.
- Combine cracker crumbs & butter.
- Top casserole with crackers
- Bake 350 degrees for 25-30 minutes.
I’m excited to check out more recipes for incorporating Flavor Infusions into my meal plan. –> Click here to see more recipes!
Hi I’m Erin a Southern girl from South Mississippi, owner and chief editor of Sixth Bloom a blog where I share a little about my life + our favorite vacation spots + our favorite eats + how to take better pictures! You will find me living life to the fullest with my mister (aka husband) and our little Miss Elle in our 500+ sq foot cottage as we build our dream house on our two acres! We are blessed beyond measure, love to travel, involved in ministry at our church and in between all of that I run three successful businesses!