Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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1 can (10 ½ ounces) cream of mushroom soup 1¼ cups water 2 cups diced, cooked chicken 1 cup cooked green peas 1 cup cooked carrots ½ teaspoon salt ½

Food

Rosemary and Goat Cheese Strata

1 can (10 ½ ounces) cream of mushroom soup 1¼ cups water 2 cups diced, cooked chicken 1 cup cooked green peas 1 cup cooked carrots ½ teaspoon salt ½

Recipes

Carefree Chicken Casserole

It’s called “carefree” for a reason: It’s likely that all of the ingredients are already in your cupboard or refrigerator, and you can easily have it ready in less than 30 minutes. It was originally featured in the August 1980 issue of The State.

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carefree chicken casserole

1 can (10 ½ ounces) cream of mushroom soup
1¼ cups water
2 cups diced, cooked chicken
1 cup cooked green peas
1 cup cooked carrots
½ teaspoon salt
½ cup grated Cheddar cheese
1⅓ cup Minute rice (or other instant variety)
French fried onions (optional)

Combine the soup, water, chicken, peas, carrots, and salt. Pour them over instant rice to cover the bottom of a casserole dish. Top with grated cheese and bake at 400° for 20 minutes. If desired, top with hot French fried onions.

This recipe originally appeared in the August 1980 issue of The State (vol. 48, no. 3). Click here to see the full issue, or jump to the recipe page here.

For more casserole recipes, visit ourstate.com/casseroles.

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This story was published on Mar 23, 2016

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.