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Bake the casserole for 50 to 60 minutes, until potatoes are tender and topping is lightly browned. Note: to use frozen hash brown potatoes, put the package of frozen hash browns in the refrigerator to thaw overnight.

Then add the chopped carrot, celery, bay leaf, thyme and one sprig of parsley. Add the chicken stock and mix well. 6. Cover with a lid and place the casserole dish in a hot oven 200°C /400°F / Gas 6 for approximately 1 hour.

1)Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.2)Top the rice mixture with the chicken. Cover the baking dish.3)Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese.

Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.

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