Have you ever had Stouffer’s grandma’s chicken rice bake? It’s in the frozen food aisle and it is delicious. It’s also a bit pricey and doesn’t give you a whole lot, so I found my own version! Ok, well it isn’t really my own, but I found it myself on allrecipes.com. As today maintained a cool 65 degrees I thought a perfect fall meal was in order – yep, chicken rice bake (Dave also requested it and we had leftover chicken from dinner last night).
Ingredients
- 1 C uncooked rice
- 1 can condensed cream of chicken or mushroom soup (whichever is on hand)
- 1 – 2 C water (or chicken broth)
- 1 package dry onion soup mix
- 4 chicken breasts, cooked, cubed
Directions
- Season chicken with salt, garlic, paprika, and bread crumbs. Spread chicken in casserole dish.
- In separate bowl mix ingredients together, mix well.
- Pour mixture over chicken, cover with foil and bake at 350 degrees for one hour.
- After one hour sprinkle panko bread crumbs over top, cook 10 – 30 minutes, uncovered, till done.
- What I usually do– I skip the dry soup mix and instead just dump in a Rice-A-Roni long grain rice mix. I also add some diced onions and frozen veggies (peas, corn, etc). Also be sure not to cook it too long, after an hour if it’s still a little liquidy, keep cooking uncovered, checking every 10 min or so.
Ajax liked it very much, but would only eat it off the fork. As he’s not that proficient with the utensil, I had to load up the fork for him and then he would eat.
My dad and Ajax installed this ceiling fan the other day in our house, while Dave and I had a date night! My dad said that Ajax was quite the help, lol.
