We had something very similar to this recipe for cheesy chicken and rice from a packaged frozen dinner and Warren asked me to figure out how to make it since we really liked it. The frozen variety is never enough and we can’t control the ingredients. The result is the recipe below.
It’s very kid friendly and perfect to bring to a church supper.
The recipe calls for Campbell’s Cream of Chicken and Mushroom Soup. That isn’t always the easiest to find… I recommend you substitute it with Campbell’s Cream of Chicken Soup. I wouldn’t use Cream of Mushroom, the recipe uses cooked boneless chicken breasts cubed which really don’t have a heavy chicken flavor and you do want some chicken flavor in this casserole.
I usually use Fat Free Milk, I have used 2% Milk and it does make it creamier.
If I don’t have leftover cooked chicken from another meal, I place the breasts in a small saucepan with chicken broth to cover. I simmer on medium heat until the center is no longer pink.
I specify Birds Eye Peas and Carrots or Mixed Vegetables. I like their combination of vegetables in their Mixed Vegetables, you can substitute as you see fit.
For the topping, I use Corn Flake Crumbs, we really like the flavor, but you can use Unseasoned or Seasoned Bread Crumbs instead.
This is a great recipe for a week night, it’s quick and easy. Don’t count on having any leftovers.
Cheesy Chicken and Rice Medley Recipe:
All you need:
2 cups of Minute Rice, cooked according to package directions
2 cans of Campbell’s Cream of Chicken and Mushroom Soup
1 can of Milk (Fat Free, 1% or 2%)
2 cups Cheddar Cheese, finely shredded
2 boneless chicken breasts, cooked and cubed
1 can (7 oz) of mushrooms, drained
1 ½ bags (12 oz bag) of Birds Eye Mixed Vegetables or Carrots and Peas, thawed
3 tablespoons butter or margarine, melted
1 cup Corn Flake Crumbs
All you need to do:
Preheat the oven to 350 degrees.
In a large pot I combine the soup, cheese and milk. Cook on medium to low heat, stirring frequently until sauce is smooth.
Add the cubed chicken and mushrooms, mix thoroughly.
Add the cooked rice and thawed frozen vegetables, mix thoroughly.
Pour mixture into a 13 x 9 baking dish.
Melt the butter or margarine in a 2 cup measuring cup in the micro. Add the Corn Flake crumbs, a ¼ cup at a time…using a fork to incorporate.
Sprinkle the topping over the entire mixture.
Bake at 350 degrees for 20 minutes or until topping is crunchy and sides of the casserole are bubbly.
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