Fall is here which means it’s time to bust out those crock pots and savory casserole recipes. This is a takeoff from Chandler’s Chicken & Rice, but with a few shortcuts to make it an easy, weeknight meal. This recipe will easily feed a family of four, or leave you with leftovers for days. You’ll need:

• 1 rotisserie chicken (a fully cooked one from your local grocery store)
• 1 bag of Uncle Ben’s Ready Rice Pouch (Long Grain & Wild)
• 1 cup of grated Cheddar cheese
• 1 cup of grated Swiss cheese
• 1 (10 oz) can of Campbell’s Cream of Mushroom Soup — you can also use Cream of Celery or Cream of Mushroom w/ Roasted Garlic
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 tablespoons butter
• 3 lemons, thinly sliced
• freshly ground black pepper

Preheat oven to 350 degrees. Melt butter in a large skillet of medium-low heat. Sauté onions, celery and pepper until the onion turns translucent. In a large bowl, mix shredded rotisserie chicken, rice, cheddar cheese, Swiss cheese, and mushroom soup. Add in sautéed veggies and a few more grinds of black pepper. Spray a 9 x 13-inch casserole dish with non-stick cooking spray then evenly spread your cheesy-veggie-chicken-rice mixture. Place lemon slices on top. Cover with foil and bake for 20 minutes, then remove foil and bake for another 5 minutes. It’s going to smell amazing, but you’ve got to let it stand for a minute before serving. Enjoy!