Monday, August 2, 2010

Chicken and Rice Casserole

Jennifer S.

4 c. instant rice or 2 c. long grain
8 ounces frozen mixed vegetables
1 package dried onion soup mix
1 pound chicken breast or 4 large boneless, skinless, frozen
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
10 3/4 ounces golden mushroom soup
4 c. boiling water
2 ounces butter melted
non-stick cooking spray

Spray 13x9 pan with non-stick cooking spray
Add rice, frozen vegetables and onion soup mix
Top with frozen chicken breasts
Season with salt, pepper and garlic powder
Spoon golden mushroom soup over each chicken breast
Pour boiling water into pan, trying not to rinse soup off of
chicken breasts
Bake covered with foil at 375 for 1 hour
Remove foil and chicken from pan
Cut chicken into bite size pieces and return to pan
Melt butter in microwave oven
Pour over casserole and stir before serving

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