Meal Creation of March 10, 2009

Chicken and Rice Casserole Recipe

The following is a casserole dish I created from scratch.

Ingredients:

• 4 Boneless, Skinned Chicken Breasts
• 2 Carrots, Diced 
• 1 Stick Celery, Diced 
• 1 Medium Onion, Diced 
• 1 Jalapeno Pepper, chopped 
• 1 Can English Peas, Drained
• 2 Cups Instant Rice, Uncooked 
• 1 Can Cream of Chicken Soup
• 1 Can Chicken Broth
• 1/2 Cup Water

Preparation Instructions:

Place chicken breasts in baking dish and bake at 350° for about 30 minutes. While chicken is baking peel and dice carrots, celery, onion and jalapeno pepper. Mix diced vegetables with drained peas, rice, cream of chicken soup, chicken broth, and water. Once mixed, pour into a 9 X 13 baking dish. Place partly cooked chicken breast on top of rice mixture and cover dish with aluminum foil. Bake at 350° for an hour.

Serving Suggestion:

Serve as a stand along meal.

Other Notes:

You can season to taste with salt, pepper, and/or garlic powder. I mixed in some black pepper and garlic powder along with a few sprinkles of parsley flakes while mixing the ingredients together.