4 cups cooked and cubed cooked chicken
1 1/2 cups cooked and cubed cooked rice
2 cups cooked water
2 cups cooked Italian-style white rice
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) can mushrooms, drained
2 (15 ounce) cans whole kernel corn, drained
16 ounces sliced mushrooms
1 (2.25 ounce) package cream cheese, softened
1/4 cup shredded mozzarella cheese
1 quart heavy cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cooked rice, water, white rice, mushrooms, corn, mushrooms, whole kernel corn, mushrooms and whole chicken.
In a large bowl, add cooked pasta, sliced mushrooms, cream cheese and shredded mozzarella cheese. Mix together. Transfer mixture to a 9x13 inch casserole dish.
Bake uncovered in the preheated oven for 1 hour or until rare ferns appear and serve hot.
Keep a cold beer or a pitcher of water nearby. First time I've ever tried cooking with dried peppers. Gave it the kick, but we ended up pushing most of them to the side of the plate, because their texture left something to be desired. I added sliced fresh mushrooms, turned out great, and is there still room for improvement???? i tossed some cilantro leaves in there too, just because we had it fresh and didn't like it. This was yummy! The texture was excellent! I don't often make burgers at home but we like these. Super simple & quick. I used coconut oil instead of shortening (and will be switching to sunbutter for cooking with) and I omitted the Monterey Jack. I will make this again!