Nutrition Facts

 

Serving Size: 3x3 piece

Servings Per Container: 12

 

Amount Per Serving:

Dry Mix

Calories: 64

Total Fat: 0 g

Saturated Fat: 0 g

Polyunsaturated Fat 0 g

Monounsaturated Fat 0 g

Cholesterol: 0 mg

Sodium: 2 mg

Potassium 25 mg

Total

Carbohydrate:

15 g

Dietary Fiber: <1 g

Sugars: <1 g

Protein: 2 g

 

Did You Know?  (Fun Trivia!)

 

Did you know where the recipe for Shrimp or Chicken and Rice Casserole came from?  The original recipe originated from Melissa’s grandmother and Judy’s mother, Joy Erwin.  They both have fond memories of enjoying this tasty dish at her home.

 

Customer Comments:

 

This is one of my favorites of the one-dish meals!

Robin Pottorff from Marysville, PA

 

This is so good! I couldn't stop eating it!

Teresa Goff from Oklahoma City, OK

 

I used a can of cream of chicken and a can of cheese soup -- being that was all I had in my pantry, and it turned out good. In fact, the kids liked it better with the cheese. Great mix!

Dena Thompson from Channelview, TX

 

We had this tonight and it was awesome. I love the possibilities with this mix. There was 3 of us that ate this and I have 3 containers of left overs.

Amy Wentzel from Coldspring, MN

 

This is one of the first mixes I made. I is a family fav now.!

Liza Elarbee from Clayton, NC

 

Representative’s comments at an arts and craft show:

 

Rep Name: Missy Riley
City/State: Millerville, Alabama
Comments: They all were very impressed with the Shrimp/Chicken and Rice Casserole.  They could not believe how much the mix actually made.  Have orders coming in!! 

 

Rep Name:: Brenda Blanton

Rep City/State: Sour Lake, Texas

Customer Comments: Loved EVERYTHING! Especially the Shrimp/Chicken and Rice Casserole!

 

Rep Name: Savannah Harrop   

City/State: Heidelberg, MS
Customer Feedback: They all loved everything especially the Lemonade Pie and the Shrimp and Chicken and Rice casserole

 

Rep Name: Molly Pierce
City/State: South Sioux City, NE
Customer Feedback: They loved the Mexican Meatloaf, and the Chicken Rice Casserole they commented that they couldn't believe how easy they were to make.
Additional Comments: Suggested to try hamburger or ground pork instead of the chicken in the rice casserole.

 

Additional Recipes:

 

These recipes were donated by customers and distributors all over the United States, and each of these recipes uses the Shrimp/Chicken and Rice Casserole. 

 

Asparagus, Chicken and Parmesan Risotto (or broccoli can be substituted for asparagus)

Portobello and Swiss Rice Casserole

 

Tips for preparing the Shrimp/Chicken Rice Casserole: (from Roberta Whalen- Wallingford, CT)

1. Variety is unlimited. You can interchange your favorite meat or seafood into this mix, or make it completely vegetarian if you like.

2. Instead of using all water, substitute equal amounts of stock (chicken, vegetable, fish,or some white wine)

3. Interchange the flavor soup mixes it calls for. Not a fan of the cream of celery or cream of chicken? Use whatever you like- cream of broccoli, broccoli and cheese, cream of mushroom, etc.

4. Add in extra nutrition by adding extra veggies- Broccoli, Asparagus, Mushrooms, Corn, Celery, etc.

5. This mix yields a lot. It easily serves a family of 6. So if you're making it for 2-4 people, be prepared to have leftovers.

6. It's a great mix to make for a pot luck or church social.

7. Prep to table time is less than 1 hour.

 

Gift Ideas Using This Mix:

 

Let the Good Times Roll! 

Put together a Cajun themed basket for Mardi Gras or for anytime!  Cajun Beans, Roasted Cajun Potatoes Seasoning Mix (in shaker jar), Spicy Cajun Rub (in shaker jar), Blackened Seafood Spice, Jambalaya, Cajun Gumbo, Cajun Creole, Etoufee, Crawfish or Shrimp Cornbread, Shrimp/Chicken and Rice Casserole, Cajun Dirty Rice, Mardi Gras King Cake, King Cake Coffee, Slow Cooker Bananas Foster, New Orleans Beignets, Pecan Pralines, Praline Yams, or Southern Bread Pudding.