This recipe was awesome. There were no leftovers!! I did add a little salt and pepper (to taste) to the soup mixture. This meal is added to the regularly cooked meals.
I made this using Cream of Chicken with Herbs so it took care of seasoning the chicken (which I think is a critical part of this recipe that many overlook based on comments). I used chicken broth instead of water and I cut the chicken into large chunks and mixed it into the soup mixture rather than laying whole breasts out on top. I did not add salt and don’t think anyone needs to given the amount of salt in the condensed soup. I greased the bottom of the pan a bit with some butter then threw in the fresh green beans and mushrooms (my choice for this dish). Then I poured the soup mixture in. Prior to cooking, I topped it with a sprinkling of garlic powder, a little bit of shredded cheddar, parmesan and bacon bits. Cooked for the 45 min. and everything was nicely cooked. YUM!!
I love this recipe because it is so easy. However, to make it have flavor I did add a few things. In the rice/water/veggie/soup mixture I added a pinch of paprika, salt and tarragon and I finely chopped up a small jalapeno and green pepper. I didn’t use frozen vegetables – I used fresh broccoli. Also, on the chicken I sprinkled some seasoning salt, pepper and worsteshire…all of this gave it more flavor and the jalapeno added a small kick. Will definitely use this again when I don’t have time to cook a fancy dinner.
Great, easy recipe. I use chicken broth instead of water for added flavor. Plus, I don’t usually keep onion powder on hand, so I use a seasoning blend like Emeril’s or Montreal seasoning. Whatever I’m in the mood for. My family loves this one.
This recipe has become a staple at our house, only I use skim milk instead of the water and whole grain instant brown rice. I also cut up the chicken into cubes and brown slightly before adding to the baking dish. The mexican blend shredded cheese works great even if you don’t like the chili powder in it. One other helpful hint is to mix the soup and milk together and add the rice, then pour over chicken in casserole dish.
So many favorite flavors and ingredients–chicken, Cheddar cheese, and vegetables–are in this one easy casserole.
1 cup brown rice, uncooked
1 lb cooked skinless boneless chicken breasts, diced
2 cups fat free chicken broth
1-2 cubes chicken bouillon
16 oz frozen broccoli
8 oz frozen mixed vegetables
1 cup reduced fat cheddar cheese, shredded
1 ½ cups fat free sour cream
1 cup fat free milk
2 tbsp whole wheat flour
1 tbsp light butter (I used Brummel & Brown)
2 tsp onion powder
1 tsp paprika
Salt and pepper to taste
Preheat oven to 400 degrees. Spray a large 9” x 13” baking dish with non-fat cooking spray or an olive oil mister.
Prepare rice according to package directions, but using the chicken broth instead of water, and adding in the bouillon with the broth.
Bring a large pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for just about 3 minutes. Drain and spread evenly into baking dish. Top with the cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.
Top with ½ cup of the shredded cheese. Then top with the rice.
In a small saucepan, melt butter over medium high heat. Whisk in the flour and stir until well combined. Add in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens. Remove from heat and fold in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.
Place in oven and bake for about for about 20 minutes, or until cheese is melted and bubbly.
Let cool about 10 minutes before serving.
Nutritional Info :
Entire recipe makes 8 servings
Serving size is about 1 ¼ cups