Friday, February 10, 2012

Working Woman Chicken and Rice Casserole

I originally got this recipe from Terri (my MIL) and I was instantly hooked. It was yummy but took a while to prepare so we didn't eat it except at her house. That was until Kristin made it into the "working woman's" version. Instead of regular rice, use minute rice. Instead of boiling a chicken used canned chicken. It is now so easy and so tasty. Definitely a favorite in our household.

1 cup of uncooked Minute Rice
(white rice seems to work better than brown rice)
1 cup of chicken broth
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 can of canned chicken
1 cup shredded cheese

Mix the Cream of Mushroom and Cream of Chicken soup together.

Put cup of uncooked Minute Rice in the bottom of a casserole dish.

Rinse canned chicken and separate. Place over rice in the dish.

Spread the soup mixture on top of the rice and chicken in the casserole dish.
Pour one cup of chicken broth into the casserole dish on top of rice, chicken and soup.

 If you don't have chicken broth then boil one Chicken Bullion Cube with one cup of water.

Place in 350-degree oven and bake for 20 minutes.
 After 20 minutes, remove, stir and covered with shredded cheese.
 Put back in the over for 5 minutes or until cheese is melted.
Stir and serve! The left overs are even more yummy than the first night too. Bonus.

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