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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken & Rice Casserole Recipe

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This recipe for Chicken & Rice Casserole is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp canola oil
4 boneless, skinless chicken breasts, cut into strips
1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1 ½ cups water
2 tsp paprika (optional)
2 cups mixed vegetables (carrots, green beans, corn, peas),
1 ½ cups dry instant white rice
(optional: half the paprika and add Epicure Oven Roast)
Directions:
Directions:
Heat oil in a large nonstick skillet set over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
Stir in soup, water and paprika. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer,covered over medium-low heat, for 10 minutes or until chicken is cooked through and rice is tender. Let stand,covered, for 5 minutes before serving.

 

 

 

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