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Easy Chicken and Rice Casserole

When you've only got a limited time to throw together the evening meal, you can't do much better than an easy chicken and rice casserole. The ingredients for the recipe can be found in many kitchens, so it is something that can be whipped up on the spur of the moment. Feel free to double (or triple) the recipe if you are expecting a large crowd.

  • 1 10 ounce package of saffron yellow Spanish rice (Vigo)
  • 1 10 ounce can of canned premium chicken in water
  • 1 can cream of chicken or cream of mushroom soup
  • 1/2 cup milk
  • Paprika
  • Onions (optional)
  • Fried onions (optional)
  • Cheese (optional)

Cook the rice as directed on the package, but let it simmer for only fifteen minutes. When combined with the other ingredients and cooked in the oven, the rice will cook more.

Drain the water from the canned chicken. Combine the chicken and the soup in a bowl. Add cooked rice to the soup and chicken and mix well. Stir in the milk. (You can use more or less milk, depending on the consistency desired.)

If you want to use onions in the recipe, simmer them in butter for about ten minutes and then spread them in a thin layer in the bottom of your casserole dish. (Even though I like the taste of onions, I leave them out when I cook it for my kids.)

Pour the chicken and soup mixture into an un-greased casserole dish. Cook uncovered at 350 degrees for about twenty minutes.

If you desire, you can top the cooked casserole with the cheese or fried onions and broil for about five minutes.

That's it! Serve with vegetables for a complete and quick meal.

 

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