Chicken & Rice Casserole

Bad day. No, horrible day. There weren't too many bright spots in the day. Thankfully, this is such an easy recipe to make that I prepared it last night. Yep, I actually made two dinners last night. So, tonight, despite my grumpiness, I didn't have to yell at the oven for not having dinner ready for me. Instead, I was able to give it some love and walk away. That's when my day got better.

Want an easy recipe that I promise will be gobbled up? If so, this one is for you...

Chicken and Rice Casserole

Uncle Ben's original long grain rice
4-6 deboned, skinned chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
Chicken broth
Olive oil
Salt and pepper

Prepare the rice according to the directions on the box, with one slight change: I substitute 1 cup of chicken broth for the cup of water. Don't cook it as long as the box suggests since you are also going to cook it in the oven. Salt and pepper the chicken and saute in olive oil. Cut into bite size pieces. Mix the two soups with two cans of water (if condensed). In a casserole dish layer the rice, chicken, soup mixture. Repeat. Cook at 350 degrees for 30-45 minutes.


Lisa Knight said...

I usually use thighs with this recipe, and top it with cheese (we top almost EVERYTHING with cheese!) it is such a yummy comfort food recipe!

Th e Frugal Momma

Kellie H said...

Hope your night is better =)....did you ever get the crayon out?

~yes I am a teacher =)changing to 2nd grade this year. & thanks so much for the photo compliment =)

Brooke said...

The color red is still a bright spot on my couch. I have been so slammed that I haven't made it to Wal-Mart. Work is just kicking my butt.

Good luck with second grade. My mom enjoys it.