Microwave Chicken Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an easy dish to put together the night before and then cook in the microwave the next night for dinner. Green chilies add a distinctive flavor. Ingredients:
1 medium onion, chopped |
1 celery rib, chopped |
2 tablespoons margarine |
2 cups milk |
1 1/4 cups uncooked instant rice |
2 cups cooked chicken, diced |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 cup herb-seasoned stuffing cubes |
1 (4 ounce) can chopped green chilies, drained |
1 cup shredded cheddar cheese, divided |
Directions:
1. In a 2-qt. microwave-safe dish, combine the onion, celery and margarine. Cover and microwave on high for 2-3 minutes or until margarine is melted. Stir in milk.
2. Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil). Stir in rice.
3. Cover and let stand for 2 minutes.
4. Add the chicken, soup, croutons, chilies and 1/2 cup cheese.
5. Cover and microwave on high for 5-7 minutes or until heated through, stirring once.
6. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.
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