What’s for dinner? Chicken & Rice Casserole

Since becoming a mom I’ve been mostly cooking quick and easy meals.  Munchkin has a short window of tolerance for letting me cook.  Crockpot meals are ideal as are casseroles.  This casserole is yummy, easy and tweakable if you’d like to change it up a bit.  It’s perfect for hiding veggies in so feel free to add some!

Ingredients:

2 cups cooked rice

3 cups cooked chicken breasts, chopped*

2 cups cream of chicken soup (1 can) (use whatever cream of something you have on hand. or a homemade one like SOS mix)

1 cup chopped celery

1 cup chopped onion

1 cup mayo

Directions:

Preheat oven to 350 degrees.

.5* I take 2-3 frozen chicken breasts and grill them on my stove with my grill pan and press.  I heat the pan with the press inside.  While it’s heating I brush the breasts lightly with olive oil and sprinkle with Greek seasoning. You can use whatever seasoning your family likes best.  They take about 8-10 minutes to cook.  Then I cut it up and add it in!

1. Mix together all the ingredients in a bowl.

2. Place in buttered casserole dish (if you use a stoneware casserole you don’t need to grease it).  Top with 1/4 cup bread crumbs or French’s French Fried Onions.  Bake for 30 minutes.

I’ve added mixed veggies to this, as well as finely chopped cauliflower and broccoli.  The rice hides things beautifully.  Just don’t put too much broccoli in or it could overpower it!

What’s your go to recipe?

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