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Composition for Mike's EZ Cheesy Chicken & Rice:
- Get of Cheesy Chicken & Rice Casserole
- Give 1 can of 10.5 oz Campbell's Cream Of Chicken Soup [condensed]
- Get 2 large Boneless Chicken Breasts Or, 1.5 Pounds [raw - fat trimmed - quartered]
- Get 1 1/3 cup of Chicken Broth
- Provide 3/4 cup Long Grain White Rice [uncooked]
- Provide 2 cup - Vegetable Melody [corn - green beans - broccoli - carrots - peas]
- Require 1/4 tsp of Onion Powder - Black Pepper
- Require 1 tsp of Dried Parsley
- You need 3/4 cup Shreadded Cheese [or less - room temp]
- Get for Equipment
- Provide 1 large for Oven Safe Baking Dish [with lid]
Mike's EZ Cheesy Chicken & Rice steps:
- Heat oven to 375°.
- Whisk your wet ingredients and spices well. Then add rice and vegetable melody and mix.
- I usually brine my chicken if not grilling it to ensure its juciness. If you're interested - simply quarter your chicken breasts [or, leave them whole - it's up to you] add enough water to cover chicken and add 2 tablespoons sugar and 2 tablespoons salt. Also, 1 tablespoon Onion Powder and 1/4 tsp Garlic Powder. Massage well and place in the fridge for 2 hours. A little longer if you're leaving large pieces whole. Ziplock Bags work well. If not, just rinse, trim fat and throw them in your oven safe dish.
- Bake covered for 50 minutes to 1 hour. Important: Stir dish once during baking. Check after 50 mins to ensure both the rice and chicken are fully cooked. If not, bake longer and intermittently check / stir your dish. Do not bake on a cookie sheet as it will drastically effect your baking time.
- Once they are - stir dish and top casserole with your three quarters [or less] cup of shredded cheese. Place back in the oven for 5+ additional minutes or, until cheese is melted.
- Allow casserole to set for at least 10 minutes covered before serving. Enjoy!
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