October 17, 2011

Chicken and Rice with Carrots Casserole

I took the same old recipe and added some veggies so it's a complele meal.  I double my normal garlic and added 2 whole cloves because we were all fighting a cold, come to find out my DH loved the extra garlic, win-win!!

1 Cup of uncooked rice
1 can of condensed cream of chicken soup
2 cups of boiling water
1 package of dry soup mix (your choice)
1 pound of chicken (your choice of what kinda of chicken)
2 whole carrots
10 ounces of mushrooms
½ onions
2 garlic cloves
4 tablespoon of paprika
Salt and Pepper
2 tablespoon of oil

**If you are not making this ahead, preheat oven now
1) Boil water and mix with condensed cream of chicken soup and dry soup mix and let cool.
2) Pull out food processor or grater and shred the carrots, onion, and garlic. Dice mushrooms. 
3) Mix carrots, onion, garlic, mushrooms, and rice and spread over the bottom of a large baking dish. Pour the cool coup mix over rice mixture.
4) Rinse chicken and dry pat and season it with paprika, salt, and pepper.
**If using chicken breast: Heat frying pan with oil, add a little salt in the oil, then brown chicken on both sides for about 3 minutes.
5) Arrange chicken to lay on top of rice mixture, if you are making this the night before, let the dish completely cool before covering and placing in the fridge.
6) Chicken breast: preheat oven to 350 and bake for about an hour with foil tightly covered, then broil for about 5 minutes
 Chicken legs: preheat oven to 375 and bake for about an hour and half with foil tightly covered, then broil for about 5 minutes

PS..This isn't a pretty meal but it's yummy and easy...and cheap

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