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Cheesy Chicken Rice Bake

Well the busy season for me has started which means the meals need to be made in less time but taste just as good :) I have ran across this recipe a few times and just never thought it would be real tasty BOY WAS I WRONG!!! My family ate this up going as far as licking the pan clean lol. THe biggest suprise was they didnt use soy sauce with it and soy sauce is a staple in our house!!!! If you snub this recipe (like I did) you will regret it. Super fast and super yummy :)

4-6 boneless skinless chicken breast halves, thawed
2 c. uncooked rice (not minute rice)
1 1/2 c. shredded cheddar cheese, divided
1/2 tsp. salt
1 tsp. pepper
2 cans (10.5 oz.) cream of chicken soup (undiluted)
3 c. water
1 envelope Lipton Onion Soup Mix

Preheat oven to 350 degrees Spray 9x13 pan with cooking spray. Layer rice, 1 c. cheese, salt and pepper in pan. Place chicken breasts on top. Dob rounded teaspoons of cream of chicken soup over the chicken breasts and rice. Pour water on top and sprinkle with onion soup mix. Bake uncovered for 1 1/2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 c. to keep moist) Remove from oven, sprinkle with remaining 1/2 c. cheese.

*If using brown rice, cooking time will be about 15 minutes longer

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