REALLY EASY Chicken and Rice Casserole

Why this is my favorite dinner:

• One dish
  
• No thawing
  
• No cooking rice
  
• 10-minute preparation
  
• Tastes like I spent all night on it
• Easily modifiable 

REALLY EASY Chicken and Rice Casserole (for two)

2-3 frozen, boneless, skinless chicken breasts

1 can cream of chicken/mushroom soup

1/2 cup uncooked white rice

1 cup grated cheddar cheese

1-11/2 cup water

salt and pepper

In a 9x9 casserole dish, place the frozen chicken breasts and surround with the uncooked rice.  Then smear the can of soup all over.  Add the water, making sure all of the rice is covered by a good 1/4-1/2 inch of water (add more water if necessary).  Spread some cheese into the soup and water, but save some to place on the top a while later.  Sprinkle with salt and pepper.

Place tin foil over the entire pan, but fold one corner back about an inch to create a vent for the rice.

Cook in 350F for 1 to 1 1/2 hours, until the chicken is cooked thoroughly.  Spread the rest of the cheese on top and place back in the oven for 5 minutes to melt.  Voila!  Enjoy!

Tips:

  Try different soups.  I like cream of celery, cream of chicken, cream of...

  Use whatever cheese you have in the fridge.  My husband LOVES pepper jack and cheddar in his casserole.  Swiss is nice too.  If you're really busy (or lazy), the American Singles are a GREAT alternative to grating cheese. 

  This recipe is EASILY doubled, or tripled for more people.

  This recipe has you mix everything in one pan, but you can always mix everything (except chicken) in a mixing bowl first and then place it in the casserole dish.  If you do that, it's easier to get an even mixture of soup, rice, and cheese.