Full of Flavor Chicken and Rice Casserole

Submitted by kindcook

"My favorite chicken and rice casserole by far. I always make two batches at once, cooking in separate baking dishes. (The reason being the one time I doubled the recipe and baked it all in a larger dish, it did not come out). If you really like bell peppers (like me) feel free to double the amount. Adapted from a TOH recipe."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 3

ingredients

• 1 tablespoon butter
• 1⁄2 lb boneless skinless chicken breast, cut into cubes
• 1⁄2 cup onion
• 1⁄2 cup chopped green bell pepper
• 3⁄4 cup uncooked white rice
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 cup water
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika

directions

1. In a large skillet heat butter.
2. Add chicken, onion, and green pepper; cook and stir until the chicken is cooked through.
3. In a 1-1/2 qt baking dish mix mushroom soup, water, and spices.
4. Add rice and chicken veggie mixture and stir.
5. Cover and bake at 375 F for 55 minutes. Stir well before serving.

Reviews

[BillyBob 2]

Didn't like the flavor of this dish at all. The chili powder tasted out of place.

 

[Leahcooks]

I really liked the flavor of of this dish. The chili powder gave it a little extra spice which was really nice. I accidentally left out the 1 cup of water so my rice didn't cook very well and was a little crunchy! Oops! I can't complain about the recipe itself though. It turned out great!

 

[CatRep2]

Was very good. Will make again.

 

[SReiff]

Great flavor. The only change I made was to add 1/2 c. sour cream. Thanks for a "keeper" recipe.

 

[larm224]

Instead of using the 1/2 chicken breast called for in recipe, I used the leftover chicken from "Roast Chicken with Croutons" #111820. It gave it an added garlic flavor. My husband normally hates rice casseroles but he went back for a huge helping of seconds.