Sunday, April 13, 2008

Easy Chicken and Rice Casserole

This recipe came in the mail with some coupons when we were first married and while it isn't too different from other chicken and rice recipes, it is easy and good. Chad's Grandma requested it, so we took a casserole over to her last week, but I forgot to take a picture. I usually line the pan with foil and it makes it MUCH easier to clean the pan afterwards. Often I'll substitute the vegetables for whatever veggies I have on hand.

2 c. rice
2 cans condensed cream of chicken (you can mix it with mushroom or celery too)
2/3 c. water
1 t. seasoned salt
2 medium carrots, sliced
1 medium bell pepper, cubed
1 small onion, thinly sliced
6 skinless chicken pieces
Seasoned salt, paprika, and pepper

1. Preheat oven to 450 degrees. For easy clean-up, line a 13x9 pan with heavy duty aluminum foil. Spray foil with nonstick spray.

2. Combine rice, soup, water, and 1 t. seasoned salt. Add carrots, bell pepper and onion. Arrange vegetables and rice in an even layer in foil-lined pan. Place chicken over rice mixture in an even layer; sprinkle chicken with additional seasoned salt, paprika and pepper.

3. Cover pan with a sheet of foil.

4. Bake about 45 minutes or until chicken reaches 170 degrees; stir rice before serving.

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