September 20, 2015

Creamy Chicken, Veggie and Rice Casserole

I have a lot of chicken casserole recipes and I love each one for different reasons.  This recipe is one of the first casseroles I learned to make when I started cooking.  I adapted it from the back of the evaporated milk can.  It's a perfect beginner recipe, because the only thing you have to cook before dumping all the ingredients into the casserole dish is some chicken.  If you don't want to cook chicken, you could always add rotisserie chicken. 

I love using rotisserie chicken, but when I do cook my own, I season two medium chicken breasts with some lemon pepper, garlic powder, salt, pepper and Italian seasoning and bake for around 45 minutes, depending on if I use thawed or frozen chicken.

You can add whatever variety of veggies you like.  I always add broccoli and cauliflower and lately I like carrots.  You could add corn, peas, green beans, squash, etc . . .   

I usually stick with Cheddar cheese, but sometimes I do add Monterey and as I'm typing this I think Pepper Jack would be good! 

If you try any variations or have any favorite casserole recipes let me know :) 
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Creamy Chicken, Veggie and Rice Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (12 oz.) can evaporated milk
1 (8 oz.) pkg. cream cheese, softened (I use light)
1 (10.5 oz.) can cream of chicken soup (I use 98% fat-free)
1/2 c. water
3/4 tsp. garlic powder, or to taste
3/4 tsp. onion powder, or to taste
salt and pepper, to taste
1 (14 oz.) bag frozen vegetables, thawed 
  (I like broccoli, cauliflower and carrots)
2 c. cooked chopped chicken
1 1/2 c. Minute Rice, uncooked
1 c. grated Cheddar cheese

Preheat oven to 350 degrees.  Grease a 9x13-inch baking dish; set aside.  In a large bowl, whisk together evaporated milk and cream cheese until mostly smooth.  Add cream of chicken soup, water, garlic powder, onion powder, salt and pepper; mix well.  Add the thawed vegetables, chopped chicken, uncooked rice and cheese and stir to combine.  Pour into prepared baking dish and cover tightly with foil.  Bake for 35 minutes, remove foil and bake for another 10 minutes or until bubbly.  Serves: 4-5.

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