So, everyone is busy these days! Myself included. This recipe is for one of those days. Normally, I strive not to use canned soup and other things for my recipes, not because it’s not good. I just enjoy making my own. However, there are times that I, too, just need to throw something together. The beauty of this recipe is that you can make it a day ahead of time, and then throw it in the oven when you’re ready. The hardest part is cooking the rice, which also can be done ahead of time. Or you can choose to disregard the rice portion of this recipe and simply use minute rice…it all works! In the end, you basically will need about 3 1/2 to 4 cups of cooked rice. And you are in business! The best part of this recipe is that it comes out beautifully, and it’s warm and comforting on a fall day!
I’m in a Hurry! Chicken and Rice!
- 1 cup brown rice
- 1 Tbsp butter
- 1 Tbsp chicken bullion powder
- 2 1/2 cups water
The good stuff
- 1 can white meat chicken drained
- 1 can mushrooms drained
- 1 can cream of chicken soup
- 1 tsp parsley
- 1 tsp garlic & herb seasoning
- 1 tsp cayenne pepper
- 1/2 cup white cheddar shredded
- 1/2 cup Italian style bread crumbs
- 1 tsp paprika
In a 3 qt sauce pan, stir rice, butter, water, and bullion together. Heat to boiling and stir a couple of times. Once water is boiling, turn off burner and put the lid on. Leave sitting on stove for 45-50 minutes or until all liquid is absorbed. Removing the lid and/or stirring again will cause gummy rice. After all liquids are absorbed you can remove rice from pan and store in fridge, or continue with recipe.
The good stuff
Preheat oven to 350 degrees. In a large bowl, mix cooked rice, chicken, mushrooms, soup, garlic & herb seasoning, and cayenne. Spray a 9 x 11 baking dish with your favorite non-stick spray and move chicken mixture to baking dish. Top with bread crumbs, cheese, and paprika. Bake in a 350 degree oven for about 30-45 minutes or until hot and brown.