Happy Monday everyone! Today I'm featuring a deliciously comforting casserole for two that will certainly help get your week started on a tastefully good note. 

The total cook time is a bit long, so if you are in a hurry you can cut the prep time in half by using rotisserie chicken instead of chicken breasts.  I also like to prep this dish over the weekend, and then I have something to quickly toss in the oven during the week.  No matter how you decide to bring this dish to life, you're going to love its creamy and delightful flavors.  Enjoy!

Chicken and Rice Casserole
Total Time: 55 minutes
Prep: 20 minutes
Cook: 35 minutes

What you'll need
1/4 medium onion, diced and sauteed 
2 boneless skinless chicken breasts, diced and cooked (or to save on prep time -- 2 cups rotisserie chicken, diced)
1-2 cups fresh green beans, cut into 1-inch pieces 
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can diced pimentos, drained
1 (10-ounce) can condensed cream of celery soup
1/2 cup skim milk
1 box (about 6-ounces) long-grain and wild rice, cooked according to package directions
1/2 cup shredded cheddar cheese 
salt and pepper

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine ingredients; mix well.  
3. Pour into a greased baking dish.
4. Bake uncovered for 35 minutes or until bubbly and green beans are tender.
5. Serve and enjoy!
Recipe adapted from the foodnetwork.com

09/28/2012 22:47

Could quinoa be substituted for the rice?


Leave a Reply.