Tuesday, March 04, 2008

Chicken and Rice Casserole

I made this last night, and it brought back memories. I really didn't know how to cook the first year we were married. David got a lot of Rice A Roni with chicken added to it. But my mom did give me this simple recipe. I hadn't made it in 6 years. It was still good, simple, but tasty. And I don't think it's that bad for ya, if you use the low fat cream of mushroom soup.

One of my goals for thrifty cooking is this: Make at least one recipe a week that makes leftovers, and freeze them for later weeks. My freezer gets full, and I can save on groceries this way. I know, some people eat the leftovers for lunch, but we find that simple sandwiches are cheaper than doing this. This made enough for one extra meal, and I put it in a labeled, quart ziploc bag.

Here goes!

2-3 boneless skinnless chicken breast, cut in chunks
1 c. rice
1 can cream of mushroom soup
1 soup can of water
1 onion, finely chopped
2 T. butter

Preheat oven to 350. Put butter in 9 x9 dish and melt in oven. Sprinkle rice evenly across the bottom of the dish. Layer chicken on top, and spread chopped onion across. Spread soup over that. Pour water over it, and sprinkle generously with paprika. Seal with foil and bake for 1 hour, 15 minutes.

3 comments:

Sarah Shingler said...

That sounds so good right now I wish I was at your house for dinner! I love that stuff!!

Sherry said...

Is the rice cooked or uncooked when you put it in? I am in the category of don't' really cook much like in your 1st year of marriage, only I'm in my 4th year and still don't do so well with it. So you have to be very detailed with me. :)Rachel has tried to help me by getting me a recipe box with some good easy recipes in it, but I'm still not an expert yet.

Ellen said...

The rice is uncooked when you put it in. It's important also that the onion is finely diced. I use a mini food processor I keep on the counter. I know it won't look like it, but the rice will cook in that amount of liquid. You don't need more water.