dhatcher1
02-08-2007, 05:01 PM
This is a fairly easy and flexible recipe. You can use whatever spices you like that go well with chicken and cream sauces. You can even change out the cream soup and make mexican red rice instead.
Cook 2 boneless skinless chicken breasts in whatever *****/spices you like then dice.
Lightly cook a cup or two of some vegetables. (Carrots and broccoli are standard)
Put one cup of Rice (not instant) and some ***** or spices in a Casserole dish.
Add 1 cup of milk/water mix.
Add 1 can of cream of something soup (chicken, mushroom, celery, broccoli)
(optionally add some grated cheese)
mix it up then put the vegetables and chicken on top and mush them down in.
Bake at 350 for 30-60 minutes (until rice is correct texture). Stir after 20 minutes or so.
Cook 2 boneless skinless chicken breasts in whatever *****/spices you like then dice.
Lightly cook a cup or two of some vegetables. (Carrots and broccoli are standard)
Put one cup of Rice (not instant) and some ***** or spices in a Casserole dish.
Add 1 cup of milk/water mix.
Add 1 can of cream of something soup (chicken, mushroom, celery, broccoli)
(optionally add some grated cheese)
mix it up then put the vegetables and chicken on top and mush them down in.
Bake at 350 for 30-60 minutes (until rice is correct texture). Stir after 20 minutes or so.