Creamy Chicken & Veggie Casserole

I modified a recipe given to me at my bridal shower. My husband and I are trying to eat healthier, therefore we added the vegetables. Also, can be switched up to fall under a Mexican casserole by using Mexican cheese instead of cheddar and using different flavored spices.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 8 Cups

Ingredients

• 5  boneless skinless chicken breasts
• 6  ounces  long grain and wild rice blend, uncooked
• 1 (8 ounce) can  cream of chicken soup
• 1  cup peas, cooked
• 1  cup corn, cooked
• 1  cup broccoli, cooked
• 2  cups extra-sharp cheddar cheese, shredded
•  salt
•  pepper
•  paprika

Directions

1. Preheat oven to 300°F.
2. Boil chicken until fully cooked. Make rice (per packaged instructions). Cut chicken into half-inch pieces or shred.
3. Grease 13 X 9 casserole dish (I use Pampered Chef's Deep Covered Baker). Pour cooked rice in bottom of dish. Add Chicken & cooked vegetables. Pour Cream of Chicken soup over veggies. Season with salt & pepper to taste. Top with shredded cheese and paprika.
4. Bake, uncovered, for 15-20 minutes.
5. (May opt to cook in microwave, 10-15 minutes.).