Spanish Chicken and Rice
Do you wish every meal could be as easy as Hamburger Helper? Do you hate measuring ingredients? Hunting for spices and herbs in your pantry?
I threw this casserole together with ease late yesterday afternoon and it turned out to be a “keeper.” With just FIVE ingredients, you can do so many things! Five seems to be a magic number, try making a good dinner with less than that — it’s pretty tricky.
This newly-formed recipe of mine was inspired by my thirteen-year-old daughter who suggested making something like a Mexican bean dip, except with chicken. With no real plan in mind, I bought a box of Spanish Rice Mix to go with it, but failed to buy the beans!
This is what we ended up with:
Spanish Chicken and Rice
serves 8
1 box Zattaran’s (or any brand) Spanish Rice Mix
1 (15 oz.) can diced tomatoes
1 can cream of chicken soup
1 1/2 c. water
3 cooked chicken breast halves, cut into bite-sized pieces, about 2 c.
1 c. shredded cheddar cheese
In a bowl, combine the rice mix, the tomatoes, the cream soup and water. Whisk to blend it all together. Pour this into a large saucepan or skillet. Put this on the stove and bring to a simmer, then turn it down to low and cover it.
The box of rice mix I used called to simmer for 25 minutes, so that is exactly what I did. When it was done, I transferred it to a greased baking dish, added the chicken, and topped it with cheese.
Bake for 10 minutes at 350 or until the cheese melts.
This can be served in a variety of ways… Wrapped in tortillas… with corn chips… with hominy or corn… or beside a fresh lettuce salad.
Also, I think this would make a great casserole to take to a sick or just-had-a-baby friend.
Add comment March 29th, 2007