Chicken and Rice cassarole

Name: Chicken and Rice cassarole
Ingredients: 4 chicken breast halves, skinless and boneless; 1/2 c mayonnaise; 2 1/2 c rice, uncooked; 1/2 large onion, diced; 1 Tbsp adobo powder; 1 can(s) cream of chicken soup; 1 tsp tumeric; 2 Tbsp olive oil, extra virgin; 1 1/2 c cheddar cheese, shredded

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By Patti Hedrick
@biggoddess

This is one of my go to meals on nights when I have no idea what to make.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Ingredients

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4

chicken breast halves, skinless and boneless
1/2 c

mayonnaise
2 1/2 c

rice, uncooked
1/2 large

onion, diced
1 Tbsp

adobo powder
1 can(s)

cream of chicken soup
1 tsp

tumeric
2 Tbsp

olive oil, extra virgin
1 1/2 c

cheddar cheese, shredded

How to Make Chicken and Rice cassarole

Step-by-Step

Preheat 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.
In 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.
In 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.
When 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.
After 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.