Prep 20 mins
Cook 1 hr
I found a similar recipe on this site, but didn't have about half of the ingredients required. I decided to change it up and ended up with a STAPLE in my household for dinner! I have had trouble finding dinner ideas that my two year old twins would love - they devour this! From now on we will double this recipe, so that we actually have leftovers.
- 2 chicken breasts, cubed
- onion powder
- 1 tablespoon vegetable oil
- 1 tablespoon margarine
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup water
- 3⁄4 cup long grain rice
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon taco seasoning (I used a little extra for more bite.) or 1⁄2 teaspoon chili powder
- 1 (6 ounce) container French-fried onions (I didn't use the whole container, use per your preference)
- 2 cups shredded colby-monterey jack cheese (You could probably use any type of shredded cheese you prefer.)
Various Substitutions or Additions
- vegetables (peas, carrots, broccoli, etc.)
- fresh onion
- Preheat oven to 370°F.
- Heat vegetable oil and margarine in a large skillet.
- Add chicken and season liberally with onion powder. Stir until chicken is lightly browned.
- In a 9" x 13" casserole dish, mix soup, water, rice, paprika, pepper, taco seasoning and salt (the soup will already add a salty taste, so some may wish to omit the additional salt).
- Add additional/optional ingredients (ex: frozen peas or carrots).
- Mix in browned chicken.
- Cover with tin foil.
- Place in oven for about 45 minutes, or until rice is tender.
- Remove foil and sprinkle desired cheese over casserole.
- Pour french fried onions around edges/over top as desired.
- Replace foil and bake for about 5-10 more minutes, or until cheese has melted.
- Remove from oven and enjoy!