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Chicken and Rice Cheese Bake

This was a new recipe I found at Mom's Plans last week. It's simple, but filling and tasty. I did end up adding an extra 1/2 cup water. I've made the adjustment below.
I had a two meetings this afternoon, so I kept supper extra simple, just the casserole and leftover Yummy Corn Muffins from lunch. Isn't it amazing how busy we all get this time of year?!

Many blessings and happy cookin' ~ Connie



Chicken and Rice Cheese Bake

I found this on Mom's Plans. I am looking forward to giving it a try!

1-10 oz. can condensed cheese soup
1 1/2 cups water
1 cup cheddar cheese
3/4 cup white rice
1 head broccoli
4 boneless chicken breast halves cut into pieces (I will use some of my pre-cooked chicken in the freezer.)
1 cup cheddar cheese for topping

Wash and chop the broccoli into bite size piece. Blanch it in boiling water for 1-2 minutes and then drain and run under cold water.

Meanwhile, in a 2 quart baking dish that has been coated with non-stick cooking spray, stir together the first four ingredients with a whisk. Add in the blanched broccoli and chicken and stir gently to combine.

Cover with foil and bake for 45-50 minutes at 375 degrees until the rice is cooked through and casserole is bubbling. Remove foil, top with additional cheddar cheese. Return to oven long enough to melt cheese.
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