Recipe by Jennifer Jonas
"A mild dish of rice with chicken and cream of chicken soup. Simple, comforting food."
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2 (10.75 ounce) cans
condensed cream of chicken soup
skinless, boneless chicken breast halves, cut into bite-size pieces
1 (10 ounce) package
frozen peas and carrots, thawed
Good but I added some corn, sal, pepper onion powder, garlic powder and in the last 30 minutes, I added sheddred cheese on top.
This was okay, but little bland. It needed a bit more seasoning so I added some black pepper, onion and garlic powders. I will try this again, but might tweak it more to kick it up a bit.
Good and easy to make. I live at 7500 feet so cooked the rice on the stovetop first.
I liked the simplicity of this recipe, but I substituted the soup. I used cream of mushroom. Yummy
I chalked this one up as a learning experience, IDK if i overcooked it, but the rice and vegtables were crunchy. I don't think cooking the chicken and rice at the same time is a good way to cook. probably should cook the chicken seperate
Turned out dry and bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy and Comforting Chicken Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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