I made this tonight and it was so good. I halved the recipe for my husband and I and had plenty of leftovers. I got it from Jamie Cooks It Up's blog.
Chicken and Rice Bake
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Time: 15 minutes prep + 2 1/2 hours
baking
Yield: 7 servings
Recipe adapted from Pam Willahan
2 C white rice (not instant)
2 C milk
2 C hot water
4 bullion cubes
2 cans cream of chicken soup (I use 98%fat
free)
4 chicken breasts cut into chunks
1 C grated Parmesan
cheese
2 small cans mushrooms (optional)
salt and pepper
1. Spray the inside of a 9x13
casserole dish.
2. Pour the rice on the bottom of the
dish.
3. Dissolve the bullion cubes into
the hot water.
4. Pour the milk, bullion/water mixture, and
cream of chicken soup, and 1/2 of the cheese over the rice. Stir in the pan
until it is well blended.
5. Add a bit of salt and pepper.
6. Layer the chicken and mushrooms in the
pan.
7. Cover with remaining cheese.
8. Cover with tin foil and bake at 350 for 2
hours.
9. Uncover and bake for another 30
minutes.
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