This casserole has been there for me. In good times and in bad, in sickness and in health. This was my first staple meal. It’s cheap, easy, and delicious. That is the kind of cooking I like.
This is pretty much a no-fail recipe and I typically have all of the ingredients in my cupboard already. I also stalk up on the ingredients when I have a coupon or its on sale. (That’s how much I make this) This meal costs about $6.00 to make, and I can get about 4 meals out of it.
I sometimes double up on this recipe and freeze leftovers. If you double up, cook it for 130 minutes, or until chicken is cooked through and rice is tender.
I use a bag of Kroger frozen vegetables in mine. Whatever mixture you like. I’ve used peas, carrots, broccoli. This time I used a broccoli, carrot, cauliflower mixture and It’s probably my favorite so far.
This is also a good meal to have on hand for unexpected company. It takes 10-15 minutes to prep and not a lot of mess to clean up.
Seriously, you must try this.
1 can of cream of chicken
1 1/3 cups water
3/4 cups of uncooked long grain white rice
1/2 tsp of onion powder
1/4 tsp black pepper
2 cups frozen veggies (Optional)
1 1/4 lbs thawed chicken breast (cut into 1” cubes)
1/2 cup shredded cheddar cheese
- Preheat oven to 375 degrees
- Stir soup, water, rice, onion power, pepper, and veggies in large mixing bowl, and pour into a 2 QT baking dish.
- Top rice mixture with chicken.
- Cover with foil and bake until chicken is cooked through and rice is tender, about 50 minutes.
- Top with cheese, re-cover, and let stand for 10 minutes to melt cheese.
- Stir before serving.