Saturday, May 29, 2010

Cheesy Chicken and Rice Casserole

 Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

  • 1 can cream of chicken soup
  • 1 1/3 C. water
  • 3/4 C. uncooked rice
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper
  • 2 C frozen mixed veggies
  • 4 chicken breasts
  • 1/2 C shredded Cheddar cheese (I probably used Colby jack)
  1.  Stir soup, water, rice, onion powder, pepper and veggies in a 2 quart baking dish (I used a 9x13 pan). 
  2. Top with chicken. Season the chicken as desired.
  3. Cover and bake at 375 degrees for 50 minutes until chicken is cooked through and rice is tender.
  4. Top with cheese.
  5. Let casserole stand for 10 minutes. Stir before serving.
Variation: Cooke rice according to package directions. Cook chicken and cut or shred. Combine cooked rice, cooked chicken soup, water, onion powder, pepper, and veggies in a baking dish; top with cheese. Bake at 375 for 15-20 minutes until heated through.

I did the regular way because then technically I have to do less. =D. I'm lazy.

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