Friday, September 17, 2010

Cheesy Chicken & Rice Casserole

Let me update you on what we've been eating.

Tuesday night we ate the rest of our Baked Ziti, too good to be wasted. Wednesday night I cooked a super easy recipe I actually got right off of the can of Campbell's Cream of Chicken Soup. It was very easy and actually really good too!!! It's definately going to be one of my new go to recipes for fast easy cooking. 
I was lazy and we ordered some mexican take out last night(Thursday). I should have taken pictures, I will next time. I had taco salad, the hubby had shrimp fajitas, and the kids had bean & cheese burritos. So very good by the way. Much love to Gonzalez Mexican Resturante in Willow Creek, CA. So nothing for Thursday but, I'm already planning tonight's dinner so check back later for that.

Cheesy Chicken & Rice Casserole

               1 can Campbell's Cream of Chicken Soup
               1 1/3 cup of water
               3/4 cup uncooked rice
               1/2 tsp. onion powder
               1/4 tsp. pepper
                2 cups frozen vegetables
               4 chicken breasts
               1/2 cup shredded Cheddar cheese


               Stir soup, rice, onion powder, pepper, and vegetables together in an oven safe baking dish.
Top this with your chicken breasts and cover with a piece of foil. Place in a 375 degree oven for 50 minutes. After baking, remove the dish from the oven and top with your cheddar cheese. Let sit for 10 more minutes and WAH-LA.

We added a side of freshly sliced tomatoes. Homegrown and so juicy.

Eel River Brewing Company's California Blonde Ale

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