Creamy Chicken & Rice Casserole

Original Recipe HERE

This recipe makes no claim to be healthy, but it is tasty and easy.  Two out of three ain't bad.  I did try to "health-ify" it a little bit, but I would label it a "comfort food."  Tummy-filling, warm, scoopable, and all the other things that contribute to bringing you to your Happy Place after having eaten it.  And I welcome any excuse to eat fried onions from the can on my dinner.

1 box (6 oz) chicken-flavor Rice-A-Roni
1 can (10 oz) cream of mushroom soup, low-fat or reduced sodium
8 oz low-fat sour cream
1 lb chicken (approximate), cooked & shredded/diced [I used two large skinless, boneless breasts]
frozen chopped vegetables, thawed [I used a bag of carrots, peas, & green beans]
3-6 oz Durkee French-fried Onions [to taste]

1) Preheat oven to 350 F.
2) Prepare Rice-A-Roni according to package directions [I used one tablespoon of butter instead of the recommended two].
3) Mix sour cream and soup in a large bowl.
3) When rice is done, add to bowl and stir to combine.  Add chicken and thawed vegetables.
4) Grease or spray a 9x13 baking dish.  Spread mixture evenly in the dish.
5) Bake, uncovered, for 40 minutes.
6) Remove from oven.  Top with fried onions [to taste] and return to oven for 5 minutes.

Notes: Tasty enough to make again.  I think it would be a great potluck dish, or a bring-to-a-friend-in-need meal (leaving the fried onions off and having them add them after reheating).

Kid Participation:
* Stirring all ingredients together.
* Spreading into baking dish.
* Eating fried onions from the can.

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