Sunday, January 17, 2016

Chicken & Rice Casserole

I don’t know about you, but come every Sunday, I struggle with what I want to eat for lunch each day of the week.

I have a full-time job and my nights are filled with cooking dinner, taking care of the furbabies, running errands, working on the blog, and anything else that may come up. The last thing I want to do during the week is think about what I want to eat for lunch the next day. Hence why each Sunday is filled, to some extent, with cooking casseroles that I can easily spoon into a Tupperware container.

One of my go-to recipes is this Chicken & Rice Casserole!

One thing to know in advance… this yummy stuff needs to bake for a fairly long time. So stick it on and read a book, do some laundry, work on your blog., etc. Swtich it up by changing out the seasoning you use to flavor the casserole. My favorite is a lemon pepper!

Chicken & Rice Casserole
Total Time: 80 minutes | Difficulty: Easy
Prep time: 15 minutes | Cook time: 65 minutes
Serves: 6-8 people (depending on serving size)

2 cans Cream of Chicken soup
1 ½ cups uncooked white rice
2 tablespoons seasoning mix of your choice
1 cup water
4 boneless skinless chicken breasts

1.     Preheat the oven to 375 degrees. Butter a 13x9 inch baking dish. You can also choose to use cooking spray. Either way, be generous as it really sticks to the sides.
2.     In a large bowl, combine the uncooked white rice, Cream of Chicken soup, 1 tablespoon seasoning and water. Pour into the prepared dish.
3.     Arrange chicken pieces over the top and scoop some sauce on to the top of the chicken. Sprinkle with the remaining tablespoon of seasoning.
4.     Cover with foil and bake for about 45 minutes. Remove foil and bake for an additional 20 minutes until the rice and chicken are cooked through and the top is slightly browned.
5.     Allow to cool for 15 minutes. Shred chicken into small pieces and stir to combine with the rice. Serve with shredded mozzarella cheese.

Image via Pinch of Yum  

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