In 1962, Andy Warhol created a painting of 32 Campbell's soup cans. It marked the West Coast debut of Pop Art. So, why do I have trouble admitting that I like a recipe with soup in it. There, I said it! I came clean...it's true, I make a recipe with condensed soup. Sure, I could make this casserole with bechamel sauce. But it's a casserole, for goodness sake! There are times when I come home from work late and I have chicken breasts thawed and no energy to do much more than this with them. Full disclosure: I also like the green bean casserole with cream of mushroom soup in it.
Chicken and Rice Casserole
1 can (10 3/4 ounces) condensed cream soup (any kind - I like mushroom)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen vegetables, any kind
4 skinless, boneless chicken breasts halves
1/2 t. paprika
1/2 cup shredded cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken with paprika, salt and pepper. Cover with aluminum foil tightly. Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
3 comments:
I also like green bean casserole made with condensed soup mix - and those processed, crunchy onions are great too :) Perhaps Sandra Lee was on to something after all?
Mmmm...that sounds yummy! I always need new chicken recipes!
This is a great recipe with leftover turkey also. Sunday night after Thanksgiving!
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