Friday, April 13, 2012

Chicken and Rice Casserole

The other night I made chicken and rice casserole which I do about once a month.  It is one of my husbands favorites.  I thought that I shared this before but I looked around and realized that I didn't.  This recipe is an example of how I use a recipe but don't really follow it!  I started with a Campbell's Kitchen recipe for Cheesy Chicken and Rice Casserole seen here and changed it to meet the family.

1.  Preheat the oven to 375 degrees and get out a 7 x 11 casserole dish.  Measure 3/4 rice and add pepper and paprika to taste.

2.  Add can of cream of chicken soup (or other cream soup that your family will like) and 1 1/3 c water.  Stir the mixture together until it thickens a little.

3.  Shake n Bake chicken tenders (I use a mix of extra crispy and original but you can mix as you want or have available).  Make sure you press the chicken out a little so that it is thin.
4.  Place the chicken on top of the rice mixture as you bread them.
5.  Try to fit all the chicken on top of the casserole so that they fit together like a puzzle. 
6.  Bake for 50 minutes.  Let it cool and then serve.
I promise you won't be disappointed in this casserole combination of crispy chicken and creamy rice.  The great part is that you stick it in the oven and then you have a ton of time to spend with the family before dinner time.  Plus, only one pan to clean which is always my favorite part.  If you want, you can even try the original recipe from Campbell's :)

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