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November 2001 Issue
Chicken and Rice Casserole
by Ronda L. Halpin
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Months like November are too easy to miss if you blink too much. After all, between after school activities, early Christmas shopping, "winterizing" the home and garden and getting ready for Thanksgiving and all of the holidays that follow it, it's just so easy to find excuses to lose time with your family and loved ones in a month like this.

That's where Chicken and Rice Casserole comes in. Made with a wide variety of convenience items like instant rice, canned soup and frozen vegetables, it mixes together in under ten minutes and gives you another 45 minutes to spend with your family while it bakes. And then you get to spend even more time together eating it! Does it get any better than this? Well, yes. After all, it's a one dish meal and that means easy clean up too.

Maybe November can be handled after all! Enjoy.


Chicken and Rice Casserole

  • 1 1/2 c. instant brown rice
  • 2 cans cream of mushroom soup (I use the reduced fat variety)
  • 2 c. skim milk
  • 1 lb. boneless, skinless chicken breasts -- cut into small pieces
  • 1/4 c. chopped onions
  • 1 c. frozen peas
  • 1 c. frozen beans
  • 1 pkg. dry onion soup mix
Preheat the oven to 350 degrees.

In a 9x13-inch baking dish, combine the rice, soups and milk. Mix well to combine. Add the chicken and vegetables and stir to distribute. Sprinkle the top of the casserole with the soup mix.

Cover the baking dish tightly with foil and bake for 45 minutes or until the rice is tender and the chicken is fully cooked.

  • Yields: 6 servings
  • Preparation Time: 1 hour

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