Wednesday, November 20, 2013

Chicken & Rice Casserole

Aaah....comfort food.
Food that warms you to the bone.

As some of you may already know,
I love one pot meals.
I love quick, one pot meals.

Yes, I prefer homemade...
but if it's not..then semi-homemade will do just fine.
If it tastes good, feeds my family, is not too expensive...
well, you get the point.
And, yes, I am aware that most comfort food is not always the best food for you...but like I've always said...
eat in moderation.
Especially during the holidays...
moderation is the key!

Chicken & Rice Casserole 
7 oz box chicken flavored rice vermicelli mix
(rice a roni)
3 large or 4 medium chicken breasts, cooked and cubed.
1/4 cup butter
1 1/2 cup Seasoning Blend
(you'll find it in the freezer section with the veggies)
OR 1/2 cup chopped onion, 1/2 cup chopped green pepper, and 1/2 cup chopped celery
 2  (10 3/4 oz) cans cream of chicken soup
1 cup shredded Cheddar Cheese

Prepare your chicken...You can chose to boil it or bake it.
I like to use leftover pieces that I have placed in a zipper bag and put in the freezer.
If you are boiling or baking, you will need to season your chicken so it's not so bland and has a little extra flavor in the casserole.
I like to season mine with Garlic & Herb or Montreal Chicken seasoning. And brand will do.

Melt butter in a medium/large skillet.
Add Seasoning Blend and cook on medium/high heat until all veggies are cooked and onions are transparent.
Add rice and saute with veggies and butter for approx 5 minutes.
Add chicken.
Add water and rice seasoning mix and cook according to directions on package.
Add soup and stir together until all is combined.

Spoon rice mixture in to a 9 x 13 baking dish.
Sprinkle with cheddar cheese.
Bake at 400* for 20 minutes.
Serves 6 - 8


Adapted from Gooseberry Patch

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