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Chicken, Rice & Veggie Casserole |
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Written by Denise Driscoll
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My little one has recently started feeding herself and she loves this dish. The food is small and soft so that she is able to easily feed herself. There is enough of this casserole for my husband and I to enjoy as well or it is yummy for a leftover lunch the next day.
- 1 can of Cream of Mushroom soup (low sodium variety)
- 2 cups of milk
- 1 cup of long grain rice, uncooked
- 2 boneless skinless chicken breasts, cut into chunks
- 2 cups of diced veggies, such as carrots, celery, broccoli, corn, cauliflower
- 1/2 cup of shredded cheddar cheese
- 2 tbsp. parmesan cheese
Preheat oven to 350 degrees.
Combine all ingredients, except cheeses, mix well and pour into a casserole dish.
Sprinkle cheddar and parmesan cheeses on top of mixture.
Cover with tin foil and bake for approximately an hour or until the chicken is cooked through, veggies are extra tender and rice has obsorbed most of the liquid.
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Last Updated ( Saturday, 03 May 2008 )
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