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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is an always favorite dish at our house. Cheezy and good. I got it from a BH&G casserole book. I changed it a little adding much more liquid so it is creamy. Ingredients:
1 (10 1/2 ounce) can mushroom soup |
1 1/2 cups sour cream |
1 1/2 cups milk |
1 1/2 teaspoons basil (or italian seasoning) |
1 1/2 cups instant rice |
5 chicken breast halves (, uncooked for slow bake, cooked for hurry up dinner) |
2 cups shredded cheese |
10 ounces broccoli stems (optional) |
Directions:
1. Mix soup, sour cream, milk, and basil, and rice.
2. Put in a greased 9x13 pan.
3. Put chicken slices, cooked or uncooked on top.
4. Place broccoli spears between chicken if using.
5. Cover tightly with foil.
6. Bake 1 hour at 350 for uncooked chicken.
7. Bake about forty minutes for already cooked chicken.
8. If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
9. Last ten minutes put cheese on top.
10. You can uncover now so cheese doesnt stick.
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