Chicken-Rice Casserole
I’m going to go nutty and post everything we eat!
(Not really, because then my lunch would be shameful, consisting of party leftovers. For shame.)
Anyway, here’s a casserole that was new to our home tonight, but I’d sampled before at work. My co-worker is one of my many “school moms.” I’m the second youngest teacher in a school with 40 employees, so I get a lot of love (and lunches, too!) A lot of them are empty-nesters, and around my parents’ ages, so it works out well. This casserole was a hit, too. I used “healthy” versions of the soup, mayo, and cheese to make it slightly less horrible for you.
Ingredients
1 1/2 c. cooked rice
1 lb boneless, skinless chicken breasts, cut into bit sized pieces
1 yellow onion, chopped (not too finely)
1 can cream of mushroom soup
1 c. mayonnaise
1 can cut green beans, drained
1 can mushroom “stems and pieces” drained
garlic powder to taste
2 cups cheddar cheese
Cook onion and chicken in pan until chicken is cooked through and onions are soft. Combine remaining ingredients in a bowl. Add chicken and onions. Stir to combine thoroughly. Put into casserole dish (I love my trusty 12″ Pampered Chef dish) and bake at 350 for 25-30 minutes, until bubbly and golden on top.
It’s not much to look at, but it sure is tasty!