This one was adapted from a recipe card found at a major grocery store. It's really easy and when served with a salad and a sensible dessert - it makes a healthy evening meal.
Rice & Chicken Casserole
Ingredients:
1 can (10 3/4 oz) Cream of Chicken Soup
1 can (10 3/4 oz) Cream of Celery Soup
2 cups milk
1 cup white rice, uncooked
1 (14 1/2 oz) can whole kernel corn, drained
2 cups cooked chicken, chopped or diced (deli rotisserie or leftovers)
Italian Herbs
Paprika
1 1/2 cups shredded cheddar cheese
diced Roma tomatoes (garnish - optional)
Directions:
Preheat oven to 375°F. In a rectangular 2 quart baking dish, combine soups, milk, rice and corn. Top with chicken, sprinkle with herbs and paprika.
Cover baking dish and bake for 50 - 65 minutes, or until rice is tender. Top with cheese and pop back into oven for 5 - 10 minutes.
Let stand 10 minutes, then sprinkle with diced tomatoes.
6 servings
Prep Time: 15 minutes Total time: 1 hour to 1 hour 15 minutes