Creamy Chicken Rice with Veggies Recipe
4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes
- Preheat 375.
- Measure just over 3/4 cup of water and drop in 2 bouillon cubes in water and microwave for 2-2 1/2 minutes.
- Spray a 9×13 baking dish with cooking spray or olive oil 13×9 inch dish.
- Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish.
- Top with Chicken (cut into pieces to speed up cooking time).
- Sprinkle chicken with paprika or any other herb mixture you prefer.
- Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees.
- Top with cheese and stick back in oven for about 5 more minutes to melt.
Modifications:
-I think that you could probably add a onion soup mixture to the cream of chicken soup and cut out the garlic salt and onion salt.
-You could trade out chicken stock for the bouillon cubes.
Here’s what you’ll need:
Preheat oven to 375 degrees.
Place 2 chicken bouillon cubes in 3/4 cups of water.
Pop it in the microwave for 2 1/2 minutes.
Spray down a 9×13 glass baking dish with cooking spray.
Next, place all of the ingredients into a bowl . . .
1 can of cream of mushroom soup
1 can of mushrooms stems and pieces
about 3/4 of a bag of frozen vegetables
3/4 cup of brown rice (not instant)
paprika
garlic salt and onion salt
Next, add the chicken bouillon stock and stir.
Put everything into the baking dish.
Place 4 chicken breasts on top of the mixture.
Cover it with foil and pop it in the oven for 45 minutes.
After 45 minutes, top each piece of chicken with some cheese.
Here’s what you’ll end up with:
