Chicken Broccoli Casserole

I love really easy dishes. This has two steps. 1: mix everything together. 2. Bake. Plus it doesn’t require a lot of ingredients. So simple and delicious. I made it with twice as much rice and water as the original recipe, and next time, I’ll make it with more broccoli, too. Oh yeah, and since I doubled the rice, I should’ve doubled the Cream of Chicken soup to make it just as creamy. I forgot to cover it, too. Hahaha. Oh, Mommy and her absent mindedness. Next time. Still turned out well though. I got the recipe here at the Campbell’s website.

1 can condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables (I just used broccoli)
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese

1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. Cook for 50 minutes. 3. Add cheese. Bake another 10 minutes.

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