2 T. Butter
2 cups Carrots, chopped
1/2 cup chopped Red or Green Pepper
1/2 cup chopped Onion
2 cans Cream of Chicken soup
1/2 cup of Milk
1/4 cup Apple Juice
2 cups cooked Chicken, cut into bite size pieces
2 cups grated Mozz or Mozz/Cheddar mix
3 - 4 cups cooked Rice (or even more)
In large frying pan, melt butter.
Stir in carrots, pepper, onion. Cook until tender crisp.
Add soup, milk, juice, chicken, cheese. Stir to combine and remove from heat.
Spread cooked rice in a greased lasagna pan, or large casserole dish. Spoon chicken mixture over rice
Bake 350 for 45 min. Serves 6 - 8
Note: If you don't have leftover cooked chicken on hand, you can either boil a few chicken breasts in water until cooked, or what I often do is take a small whole chicken and cook it the day before in my crock pot and remove meat from carcass when cooked, or if you don't have that much time, boil the chicken in water for several hours until meat is falling from the bone.
The whole chicken is much more flavourful in casseroles than the chicken breasts. If your feeling extra frugal, throw a whole peeled onion and some roughly chopped celery and carrot into the chicken water. Then strain the water when you've finished cooking the chicken and you will have a nice homemade chicken stock which freezes well. Oh, a bay left in the water as well is nice.