This casserole is cheesy and creamy and filled with perfectly seasoned, tender chicken and easily digestible green vegetables in every bite!
So I’m standing in front of my freezer and cabinets looking at what I have and what can I make for Chuck, our best friend Timmy, and I for dinner. These guys eat a lot and I’m tired from a long day at work. I see chicken and cheese and rice and suddenly I have an idea! Casseroles are some of the best dishes to make they are so simple and they serve a lot of people (almost always leftovers) and cheese is always a bonus for anything!
Preheat Oven to 375
1- 1.5 Lb Chicken (boneless skinless)
1-2 cp. Fresh or frozen Green Beans (or sweet peas)
1 cp uncooked rice
1 1/2 cp chicken stock (or broth)
1 can Cream of mushroom soup (condensed)
1 1/2 cp Sharp Cheddar Cheese (for low lactose use aged cheddar cheese and
parmesan) plus extra for sprinkling
3/4 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. salt
Plus Extra Seasoning for sprinkling
First cut the chicken into even sized pieces (cubes are easiest to eat). Season the chicken and set aside. Next pour dry rice into casserole dish, add condensed soup, cheese, green beans (I used petite sweet peas), chicken stock and combine. Add seasoned chicken to rice mixture and combine. Cover pan with foil, poke vent holes, and bake for 50-60 minutes. Uncover and sprinkle with extra seasoning and stir. Resettle the casserole then sprinkle extra cheese and bake uncovered for 5-10 minutes (or until golden brown). Enjoy!