The uber-repinned Cheesy Chicken Casserole

17.4.12 0 comments

I have pinned this recipe from Rachel Ray, and it has been one of my most repinned pins EVER. Therefore, I really needed to try this out. This dish is a really great way to infuse veggies in a meal, plus it's baked without any fat.

Just a warning though, it may look really child-friendly, but in reality, it isn't. The finished product is more like a rice-veggie casserole that is more of an adult comfort food. Maybe infusing southwestern flavors such as cajun seasoning may make it a bit more appealing for a child's palate? Do share if you try it out ok?

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Recipe after the jump :)

What you need:
1 can Campbell's Cream of Chicken Soup
3/4 Cup Rice
1 1/3 Cups Water
1 bulb Onion, chopped finely
1/2 Cup Broccoli, chopped finely
1/4 Cup Whole Kernel Corn
1/4 Cup Carrots, chopped finely
Salt and pepper to taste
1 Cup grated cheese
5 whole Chicken breasts, may be cut to pieces

What to do:
1. Mix soup and water. Season with salt and pepper.
2. Wash the rice in running water until clear. Transfer rice to a baking dish, and add in soup mixture.
3. Mix in the vegetables, make sure they're chopped finely, and make sure everything is submerged in water, as you would cook rice. Add a bit more water if needed.
4. Top with chicken slices, then top with grated cheese.
5. Bake for at 1 hour or until rice is soft and cooked through.
6. Top with more cheese (optional). I used the spreadable type :)

Enjoy =)



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