Sunday, September 21, 2008

Keepin it Real--Chicken and Rice Casserole

Uncle Ben's original long grain rice
4-6 deboned, skinned chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
Chicken broth
Olive oil
Salt and pepper

Prepare the rice according to the directions on the box, with one slight change: I substitute 1 cup of chicken broth for the cup of water. Don't cook it as long as the box suggests since you are also going to cook it in the oven. Salt and pepper the chicken and saute in olive oil. Cut into bite size pieces. Mix the two soups with two cans of water (if condensed). In a casserole dish layer the rice, chicken, soup mixture. Repeat.. Cook at 350 degrees for 30-45 minutes.

This is a great recipe to make the night before and pop in the oven when you get home.

I signed up for a recipe exchange on the nest because I wanted to get some more inspiration for dinner meals around here. BAJ actually made this one, since I was out running errands before dinner. Since I wrote out the instructions for my own brain and he was the one to make it, perhaps it didn't turn out as it should.

It was very good, and full of flavor. We used 2 chicken breasts as opposed to the called for four breasts, and felt that there was way too much sauce. Despite using half of what was made, it was still a very soupy mixture.

I really like this one, and it was so darn easy. Once we figure out which measurements to use for just the two of us, this will definitely become a staple.

Thanks, Lauren, for hosting this exchange!!

1 comment:

Lauren said...

Well, you're welcome for hosting, but that wasn't my submission... glad you liked it, though. ;)

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