Chicken and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found a similar recipe on this site, but didn't have about half of the ingredients required. I decided to change it up and ended up with a STAPLE in my household for dinner! I have had trouble finding dinner ideas that my two year old twins would love - they devour this! From now on we will double this recipe, so that we actually have leftovers. Ingredients:
2 chicken breasts, cubed |
onion powder |
1 tablespoon vegetable oil |
1 tablespoon margarine |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup water |
3/4 cup long grain rice |
1/4 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon taco seasoning (i used a little extra for more bite.) or 1/2 teaspoon chili powder |
1 (6 ounce) container french-fried onions (i didn't use the whole container, use per your preference) |
2 cups shredded colby-monterey jack cheese (you could probably use any type of shredded cheese you prefer.) |
vegetables (peas, carrots, broccoli, etc.) |
fresh onion |
Directions:
1. Preheat oven to 370°F.
2. Heat vegetable oil and margarine in a large skillet.
3. Add chicken and season liberally with onion powder. Stir until chicken is lightly browned.
4. In a 9 x 13 casserole dish, mix soup, water, rice, paprika, pepper, taco seasoning and salt (the soup will already add a salty taste, so some may wish to omit the additional salt).
5. Add additional/optional ingredients (ex: frozen peas or carrots).
6. Mix in browned chicken.
7. Cover with tin foil.
8. Place in oven for about 45 minutes, or until rice is tender.
9. Remove foil and sprinkle desired cheese over casserole.
10. Pour french fried onions around edges/over top as desired.
11. Replace foil and bake for about 5-10 more minutes, or until cheese has melted.
12. Remove from oven and enjoy!
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