Monday, November 28, 2005

Chicken and Rice

 There was a time my family had this meal for every Sunday dinner because we liked it so much and it's so easy.

2 1/2 c. raw rice
1 c. grated cheese
frozen chicken tenders
5 c. chicken broth
dry onion soup mix
1 can cream of chicken soup
more grated cheese

Spray 9 x 13 glass casserole dish with no stick cooking spray. Spread raw rice evenly over bottom of pan and sprinkle 1 c. of grated cheese over rice. Cover the rice with as many frozen chicken tenders as you can without overlapping. Sprinkle dry onion soup mix over chicken (about 1 packet Lipton brand or 1 scoop Bear Creek brand), then cover with cream of chicken soup. Pour broth over the top. Bake for 1 hour at 325 uncovered. Take from oven and sprinkle with enough grated cheese to cover the top. Cover the dish with foil and bake for another half hour. Add more chicken broth if casserole becomes dry.

Serve with steamed vegetables and hot rolls.

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