Easy and Delicious Chicken and Rice Casserole
I added some veggies to the recipe (1 cup frozen peas, 3 med. carrots cut into 1/4" slices, and 8oz. sliced mushrooms) and used chicken stock instead of water. Greased a 9x13 pan, evenly distibuted the chicken and veggies, and mixed the rest of the ingredients together and poured it over the chicken.
After one hour, the chicken was perfect, but the rice and carrots were still way too hard. After another 1/2 hour, the rice and carrots were fully cooked.
Next time, I will cook all the ingredients EXCEPT for the chicken for 1/2 hour, add the chicken, and finish cooking for one hour. That way, the chicken will come out perfect. (When it cooks for 1.5 hours, it comes out alittle tough/overcooked).
18 users found this review helpful
Sep. 9, 2012