Monday, November 10, 2008

Cheesy Chicken and Rice Casserole

No pictures tonight, we were too hungry to bother to find the camera, but I though that I would share our meal with you anyhow. It fit the bill for easy and tasty, and sort of healthy. Prepare yourself for this is a recipe off of the Campbell's soup can. Not gourmet, but gourmet isn't really me anyhow, now is it?

1 can of Campbell's Cream of Chicken ( I use the 98% fat free of course)
1 1/3 cups water
3/4 cups uncooked long grain white rice
pepper to taste
2 cups of frozen mixed vegetables ( I just used peas)
4 skinless boneless chicken breast halves
1/2 cup shredded cheddar cheese

Stir everything but chicken and cheese together in a 2 quart dish.
Top with chicken, seasoned as desired ( I used some rosemary and oregano).
Bake at 375 for 50 minutes or until rice and chicken are done.
Sprinkle with cheese and broil until cheese browns. Let sit for 10 minutes and enjoy.

Just a heads up, I actually made this the night before and left it in the fridge so it was ready to pop in the oven right when I got home from work. I did end up having to add a little extra rice to soak up some extra water/soup, which required about 15 more minutes in the oven.

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