Chicken and Rice
This is one of those "simple comfort food" dishes we love best around here. Easy to throw together, and you have a warm, cozy meal to enjoy in no time! It is easy to adjust to personal preferences using whichever add-ins you and your family like best. We added a can of peas and mushrooms to ours and all really enjoyed how this came out. The whole pan almost disappeared in one meal, and the leftovers were gone the next day! We served this up with some garlic Texas Toast, and a crisp salad would probably have gone very nicely with it as well.
Chicken and Rice adapted from Artsy Fartsy Mama
1 TBS olive oil
9 ounces boneless skinless chicken breasts, diced into bite sized pieces
3/4 - 1 packet Italian seasoning
1 can cream of or mushroom soup
1 cup uncooked rice (plus enough water to cook, per package directions)
3/4 cup shredded cheddar cheese
1 can peas, drained
1 can mushrooms, drained
- Prepare rice, according to package directions.
- Meanwhile, heat olive oil in a large non-stick skillet. When heated, cook the chicken with a sprinkling of the Italian seasoning for about 10 minutes total, or until no longer pink in the middle. While the chicken is cooking, mix together the soup, remaining seasoning (to taste), half of the cheese and cooked rice in an 8x8 baking dish. Mix well. Stir in chicken pieces and top with remaining cheese.
- Cover with foil and bake at 350 degrees for 30 minutes, or a little longer until cheese is completely melted if necessary. Serve hot, and enjoy!
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