Tuesday, November 27, 2012

Chicken and Rice Casserole

This meal is such a go-to classic in my house!

It's so easy and inexpensive, it's one thing I have on my ever ready list of "help" meals. A "help" meal is one you make another family for whatever reason. Death, sickness, new to the neighborhood, any reason you are bringing a meal. Chicken and rice, even the fussiest eaters will like it.

This is also something I put together two batches at a time. Make one, and freeze the other one (uncooked) for another night.

I have also been known to mix frozen mixed veggies into the rice mixture.

Chicken and Rice Casserole

1 can Condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves


  • Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

The original recipe started here

To print, click here

No comments:

Post a Comment