chicken rice casserole
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.
prep time
30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 can cream of chicken soup
- 1 can milk
- 2 - chicken with herbs bouillon cubes
- 2 cups hot water
- 1 tablespoon minced garlic
- 1 teaspoon nature's seasons (can also use 1/2 tsp salt and 1 tsp pepper instead)
- 5 dashes hot sauce (optional)
- 4 cups minute rice (uncooked)
- 2 - boneless, skinless chicken breasts
- 6 - dried sage leaves, crumbled or 1/2 tsp bottled sage
How To Make chicken rice casserole
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Step 1you can either grill or bake your chicken, seasoned to taste, and then cut it into chunks.
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Step 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.
-
Step 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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Step 4Once chicken is cooked, cut into chunks and mix into casserole. -
Step 5Bake in a 350 degree oven for 30-35 minutes, or until rice is tender. Serves 6.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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