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Registered: 10/22/00
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chicken and ricce casserole
    #2223858 - 01/06/04 07:36 PM (14 years, 3 months ago)

here's a nice winter dish that I like

what you need:
4-6 large chicken breasts (usually one per person eating)
3 1/2 cups of minute rice
1/2 stick of butter
1 can cream chicken soup
1 can cream of mushroom soup
1/2 block of velveeta cheese, sut into little cubes
1 package of fresh sliced mushrooms
2-2.5 cups of fresh brocolli
1 large what onion, chopped

OK coat a skillet with oil, once the oil is hot add the chicken. sprinkle with garlic salt and lemon pepper. cook until browned.

while the chicken is cooking take a medium sauce pan, fill with half an inch of water, put on high heat. then in a large pot get three and half cups of water plus the stick of butter boiling.

when the waater in the medium saucepan is at a full boil fill the vegatable steamer (I dunno the exact name for it... but it looks like a collander that can collaspe on itself) with the fresh brocolli, drop into pan, cover tightly. If you have a fancy-schmancy steamer then steam the brocolli that way. if you don't have anything then fill the pan up with more water and just boil the brocolli.

when the water/butter in the large saucepan starts to boil, turn heat to simmer, add the rice, cover.

after about 10 min the rice should be done, or close to done. turn heat on medium-high and add the cheese, mix thoroughly, let cook for about 5 minutes then add the cans of soup, shrooms, onion, and a splash of milk. also by this time the brocolli should be ready, add that too. stir until everything is mixed and you don't see anymore chunks of cheese.

spray a casserole dish with Pam. pour half of the rice mix into the dish. Lay the browned breasts over it, cover with remaining rice mix.

bake uncovered at 450 for 15-20 min or until bubbly and top is golden brown. Let set for about 5 minutes, enjoy!

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General Interest >> Culinary Arts, Gardening and Brewing

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