Tuesday, February 19, 2013

Chicken and Rice Casserole

One of my favorite simple go-to meals is a recipe I have used for years and made in one casserole dish.  You may already have this one, but if you don’t you need to try it. 

2 can of Campbell's cream of chicken
1 can of Campbell's cream of mushroom
2 cups of rice
6 frozen chicken breasts or 12 frozen tenders
2 can of milk or chicken broth (use soup can)
1 stick of melted butter
Pepper to taste (Taste to see if you want salt.  The canned soup has plenty of it)

Preheat your oven to 300 degrees.

Combine soup cans, and milk and melted butter in to 9 x 13 pan or large casserole dish.  Add your uncooked rice to the soup mixture in pan and stir.

Add your chicken and place in the oven. You may use frozen chicken if you like, but you will need to cook for 2 hours.   

Sprinkle the top of the casserole with paprika and stick in the oven.  Bake for at least an hour until the rice is tender. 

Variation – You may add cheese and/or broccoli (or make it easy and add a can of cheesy broccoli soup) to the dish to make it an entire meal.  You can add a can of mushrooms also.  I love one pot cooking. 

You can use bone-in chicken and/or brown and wild rice also.

Be happy and may God bless you and yours.  

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