Chicken Rice Casserole

Posted on June 5, 2007 and filed under Uncategorized

By Ruth Platt

Ingredients

  • 4 boneless, skinless chicken breast
  • 2 cups uncooked rice
  • 1 can cream of chicken soup
  • 1 soup can of milk
  • butter/margarine
  • 1 pkg mozzerella cheese

1) Cook the chicken breasts in a frying pan on medium heat with a little oil, salt, pepper, garlic. Olive oil works great.

2) Cook the rice

3) Heat the oven to 350

4) Shred the chicken

5) In a casserole dish put the rice, the soup, a soup can of milk, and the chicken and stir it up. put pats of butter on top (maybe 4-5 pats) cover it all with the cheese.

6) Bake for 20-30 minutes. Creamy cheesy goodness!