Chicken and Rice Casserole
10 portions
75mFeed an army with minimal effort. Just mix up the ingredients and bake for about an hour.
What you will need
1 1/2 lb Boneless Chicken Breast
3 cups Long Grain White Rice
10 oz. Frozen Mushrooms
1 cup Frozen Peas
6 oz. Shredded Cheddar
4 cups Chicken Broth
1 cup Heavy Cream
(Nutritional facts 334 calories, 20.45 g fat, 25.06 g carbohydrates, 11.78 g protein, 58 mg cholesterol, 171 mg sodium)How to cook
1
2
Preheat oven to 400F
Preheat oven to 400F.
3
Gather the ingredients.
4
Dice up the chicken into bite-sized chunks. If there are chicken tenders packaged with your chicken breast you should remove the tough white tendon that runs through the center of each tender.
5
Spread the rice in a large (9" x 13") casserole dish.
6
Add the mushrooms.
7
Add the frozen peas.
8
Add the diced chicken breast and mix it all up.
9
Scatter the shredded cheddar over the top.
10
Pour the cream over the top.
11
Pour the chicken broth over the top.
12
Place a sheet of aluminum foil over the top and seal.
13
Bake for about 1 hour, or until rice is cooked and the liquid is fully absorbed.
14
Pull off the foil and serve.
15
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