chicken and rice cassarole
★★★★★
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This is one of my go to meals on nights when I have no idea what to make.
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★★★★★
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Ingredients For chicken and rice cassarole
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4chicken breast halves, skinless and boneless
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1/2 cmayonnaise
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2 1/2 crice, uncooked
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1/2 lgonion, diced
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1 Tbspadobo powder
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1 cancream of chicken soup
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1 tsptumeric
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2 Tbspolive oil, extra virgin
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1 1/2 ccheddar cheese, shredded
How To Make chicken and rice cassarole
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1Preheat oven to 350 degrees. Put the rice on to cook according to package directions. Cut up the chicken breast into one inch cubes or as close as possible.
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2In a large skillet add olive oil and then onions cooking until they are translucent. Then add chicken and cook until lightly browned. Remove from heat and reserve until rice is finished cooking.
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3In a separate bowl, mix the mayo, adobo, tumeric, and cream of chicken soup. Then refill the soup can with water and add to bowl as well. Mix all of the above to combine and reserve until rice is finished cooking.
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4When rice is finished cooking pour it into a large casserole dish. Add the chicken and onions and then the bowl of soup and spice. Mix all the items to combine well. Cover and bake in a 350 degree oven for 35 minutes.
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5After that time, take casserole out uncover and sprinkle with shredded cheddar cheese. Put back in oven for 10 to 12 minutes or until cheese is all melted and yummy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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