Full of Flavor Chicken and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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My favorite chicken and rice casserole by far. I always make two batches at once, cooking in separate baking dishes. (The reason being the one time I doubled the recipe and baked it all in a larger dish, it did not come out). If you really like bell peppers (like me) feel free to double the amount. Adapted from a TOH recipe. Ingredients:
1 tablespoon butter |
1/2 lb boneless skinless chicken breast, cut into cubes |
1/2 cup onion |
1/2 cup chopped green bell pepper |
3/4 cup uncooked white rice |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 cup water |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. In a large skillet heat butter.
2. Add chicken, onion, and green pepper; cook and stir until the chicken is cooked through.
3. In a 1-1/2 qt baking dish mix mushroom soup, water, and spices.
4. Add rice and chicken veggie mixture and stir.
5. Cover and bake at 375 F for 55 minutes. Stir well before serving.
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