Spanish Chicken and Rice
March 29th, 2007
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.
Entry Filed under: Casseroles, Recipes, Supper, chicken
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