Friday, May 22, 2009

Chicken Rice Casserole

I think this recipe originally came from my husband's sister, and we've tweaked it a bit. I know I say it a lot, but it really is one of our go-to recipes. It's pretty easy, but it takes time to bake and it's not the healthiest meal. But, boy does it taste yummy!

Chicken and Rice Casserole

1 1/4 cup rice
2 chicken breasts, cut into bite size pieces
1 can cream of chicken (low sodium)
1 can cream of mushroom (low sodium)
1 can cream of celery (low sodium)
1 1/2 cans of water
1/2 stick melted unsalted butter
1/2 cup parmesan cheese (separated into 1/4 and 1/4 portions)

Combine all ingredients (reserve 1/4 cup parmesan). Place in 9x13 dish lined with non-stick foil. Sprinkle remaining 1/4 cup parmesan on top. Cook 1 1/2 hour at 350 degrees.

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