Full of Flavor Chicken and Rice Casserole

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: 1 hr 10 mins
• 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 3/4ounce) 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.