Creamy Chicken & Veggie Casserole |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I modified a recipe given to me at my bridal shower. My husband and I are trying to eat healthier, therefore we added the vegetables. Also, can be switched up to fall under a Mexican casserole by using Mexican cheese instead of cheddar and using different flavored spices. Ingredients:
5 boneless skinless chicken breasts |
6 ounces long grain and wild rice blend, uncooked |
1 (8 ounce) can cream of chicken soup |
1 cup peas, cooked |
1 cup corn, cooked |
1 cup broccoli, cooked |
2 cups extra-sharp cheddar cheese, shredded |
salt |
pepper |
paprika |
Directions:
1. Preheat oven to 300°F.
2. Boil chicken until fully cooked. Make rice (per packaged instructions). Cut chicken into half-inch pieces or shred.
3. Grease 13 X 9 casserole dish (I use Pampered Chef's Deep Covered Baker). Pour cooked rice in bottom of dish. Add Chicken & cooked vegetables. Pour Cream of Chicken soup over veggies. Season with salt & pepper to taste. Top with shredded cheese and paprika.
4. Bake, uncovered, for 15-20 minutes.
5. (May opt to cook in microwave, 10-15 minutes.).
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