Creamy Easy Chicken And Rice Casserole
Easy Creamy Chicken and Rice Casserole
This is cooking at its simplest, my favorite way. A hearty homemade casserole with a few ingredients you probably already have at home. My family loves this recipe and my pocket book loves it even better. This is great for the cooler fall nights that are coming. It only takes a few minutes to prepare and then just throw it in the oven.
2 cups white rice
2 boneless skinless chicken breast- cut into inch cubes
1 carrot or 1 cup frozen/canned carrots
1 cup corn
1 cup peas-frozen hold up better
2 cans of cream of mushroom soup
1 small onion diced
4 cups of BOILLING water
Instructions-Brace yourself for this: pour into a baking dish big enough to fit and stir. Bake for 30-45 minutes at 350 degrees. Every 10-15 minutes stir to let the rice soak up all of the flavor, making sure the rice if covered with liquid. Nothing needs to be cooked first, just get the water boiling, pour and stir. Couple with a salad or bread if desired, but you have all your food groups in one pan.
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