Nov 21, 2009

Adventures in Cooking

Wild Rice, Chicken, and Cheese Casserole

1 box (6 oz) fast cooking Wild Rice mix (I used Uncle Ben's)
1 can cream of chicken soup
1/2 can milk
1/4 can water
1 large chicken breast (or 2 small ones), uncooked
1 large carrot, shredded
broccoli flowerets
almonds (optional)
cheese (I used cheddarella!)

Preheat the oven to 350*. Mix rice mix and seasoning packet with soup, milk, and water in a 9x9 glass baking dish. Add shredded carrot and broccoli. Cut chicken into thick slices and lay on top of rice mix. Put almonds on top. Cover and cook for 45 minutes. Uncover and put cheese on top (however much you want). Cook, uncovered, for another 15 minutes until cheese is melted, the chicken is cooked, and the rice is cooked.

Eat and be happy!

For other recipes by Whitney, click here and here.

1 comment:

  1. Chedderella sounds like a new princess name... a dairy maid who goes to a ball and loses her cheese....