Cheesy Chicken and Rice
One of my all time favorite meals is Chicken and Rice. On our first Valentine’s Day, my husband made his own variation of chicken and rice for our Valentine’s Day date. It was so sweet and nice that he went out of his way to make something he knew I loved, plus we obviously started those at home dates early in our dating life!
Since it’s Valentine’s Day today, I thought I would share another variation to this dish and it can be prepared early for freezer cooking days too!
I suggest preparing this without the cheese if you plan to freeze it for later. I like to add the cheese in the last 10-15 minutes of baking time so that it’s nice and melted. If you prepare it with the cheese then bake it for the full hour typically the cheese is going to come out hard and burnt. That’s just no fun…melted and delicious? Now, that’s fun!
- 4 Medium Sized Boneless, Skinless Chicken Breast
- 2 Cups Minute Rice (White or Brown)
- 1 Bag Frozen Mixed Veggies
- 1 14.5oz Can of Chicken Broth
- 1 10.5oz Can of Cream of Chicken (or Gluten Free Cream of Chicken)
- 2 Cups of Water
- 1 Cup Shredded Sharp Cheddar Cheese
Preheat oven to 400*.
Spray a 9x13 casserole dish with non stick spray.
Place chicken on bottom of dish then cover with remaining ingredients, except the cheese, evenly over the chicken.
Bake for 45 minutes, uncovered.
Remove from oven and add cheese then finish baking for 10-15 minutes.
If the rice appears to be too dry, add additional water.
Note: If you do this for freezer cooking, prepare the entire dish except for the cheese and store in freezer safe storage. When you are ready to prepare, simply place in the oven per the baking instructions above.
Update: When I do this the freezer version way, I do let it thaw out 1-2 hours before baking. If you are using completely frozen chicken, then you may need to adjust the cook time adding a little extra time to completely cook.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.