Tuesday, November 20, 2012

Chicken and Rice Casserole

This blog post is for my sister. While she was home, I made a chicken and rice casserole, and she asked for the recipe. It's relatively simple to make, but I thought I'd post it here so she can always reference it.

This recipe yields enough to feed my husband and I, and our two children, with leftovers.

2-3 chicken breasts, boneless and skinless, thawed if frozen
1 package flavored rice side, Lipton and Knorr's both make it. I usually use Cheddar Broccoli.
1 can cream of something soup - Again, you can use mushroom, chicken, even cheddar soup.
1/2 can of milk - After you empty the can, fill it up about half way with milk.
Seasonings - Salt, pepper, and whatever else you like. I usually add sage to the chicken.

Additional, but optional ingredients:
Frozen broccoli
Shredded cheese

Preheat oven to 375. Spray a small casserole dish with cooking spray, as the rice will stick.

In a mixing bowl, mix rice, soup and milk together. Pour into casserole dish. Add broccoli, and then lay the chicken breasts on top and sprinkle with seasonings. Cover with aluminum foil, and bake for approximately 1 hour. I use a meat thermometer to make sure my chicken is finished. Remove from oven, top the chicken with shredded cheese, and bake another 10-15 minutes until cheese is melted.

1 comment:

  1. Yay!!! Now I can start learning how to cook!