chicken rice casserole
(1 rating)
I came up with this when looking through the cupboard to see what I had to make for dinner, and I made it up as I went along. Turned out really well, and my fiance loves it.
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For chicken rice casserole
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1 cancream of chicken soup
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1 canmilk
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2chicken with herbs bouillon cubes
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2 chot water
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1 Tbspminced garlic
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1 tspnature's seasons (can also use 1/2 tsp salt and 1 tsp pepper instead)
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5 dashhot sauce (optional)
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4 cminute rice (uncooked)
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2boneless, skinless chicken breasts
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6dried sage leaves, crumbled or 1/2 tsp bottled sage
How To Make chicken rice casserole
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1you can either grill or bake your chicken, seasoned to taste, and then cut it into chunks.
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2While the chicken is cooking, combine soup and milk in a 9x13 pan or a 2-1/2 quart casserole dish. Put bouillon cubes into 2 cups of water and microwave until cubes are dissolved, then add this to the soup and milk in the dish.
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3Add nature's seasons (or salt and pepper), hot sauce (if desired) and minced garlic, and then stir in uncooked minute rice.
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4Once chicken is cooked, cut into chunks and mix into casserole. -
5Bake in a 350 degree oven for 30-35 minutes, or until rice is tender. Serves 6.
- 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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