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Holy Cow.
It’s Monday.
Which means a whole new week is stretching itself right out in front of our very eyes, ladies and gentlemen. That’s kind of how Monday works, just in case you have forgotten, it has been a week since it happened last. I thought I would clarify, for those of you with short term memory problems.
You are most welcome.
This past weekend MyHandsomeHusband and I went to see Wicked for the very first time in our entire lives. It was spectacular layered on top of spectacular, and I have to tell you that I am very seriously considering spray painting myself green this morning, just to see if I can magically grow vocal chords as powerfully fabulous as Miss Elphaba, and of course in hopes that I might somehow learn how to Defy Gravity.
I’ll let you know how it turns out. Keep your fingers crossed for me, won’t you?
Everyone wants to Defy Gravity, you know. 🙂
1. Find yourself two boxes of Rice a Roni Long Grain and Wild Rice. Spray a 9×13 pan with cooking spray and pour the contents of the boxes into the pan. (Not the seasoning packet, please).
2. Pour 1 cup of white rice into the pan.
Add 1/2 cup chopped onion,
2 cans of cream of chicken soup
and 2 cups of milk.
3. Pour yourself 2 cups of warm water. Open up both of the seasoning packets (from the Rice a Roni boxes) and pour them into the water.
Give it a nice stir with a fork.
4. Pour the broth-ie water mixture into the pan.
5. Add 1 1/2 cups of shredded cheddar cheese, 1/4 teaspoon salt, 1/8 teaspoon cracked pepper and 2 tablespoons of melted butter.
6. Mix things up with your handy fork. Be sure you break up the cream of chicken soup and that all of the ingredients become well combined.
7. Take a nice pair of kitchen scissors and cut up three chicken breasts into chunks. Add them to the pan.
8. Sprinkle 1/2 cup of shredded cheddar cheese over the top of the chicken, cover the pan with tin foil and bake at 400 degrees for 1 hour. Remove the tin foil and bake for 30 minutes more.
Serve and enjoy!
Here’s the handy printable…
Ingredients
Instructions
Recipe from Jamie Cooks It Up!
Pinterest friendly image below…
I may be blind but how do I email this to myself?
Hi Mindy,
Actually I am just in the process of getting that all set up. Watch for it to come soone.
~Jamie
This is funny – I saw this recipe on earlier this week and thought I should make it right away, but things got away from me and sheesh, who cares, right? Then, because of your software changeover here’s the recipe in my face again – just when I was wondering whether I’d good mom it tonight or go for something lame like scrambled eggs and toast for dinner (or worse, believe me, it gets much worse than scrambled eggs) – so I made it ! It’s in the oven now! YAY!!!
I truly believe that if someone sent me a recipe that uses things I have around every day, I’d be the best mom (and wife) in the world! What’s that? You do??? Oh, that’s right! Okay then! Thanks for saving my hide again J!
I’m making a half recipe of this as we speak! Sort of speak. I’ll let you know how it is.
I just made this for dinner and it was delicious. I cut the recipe in half and my husband and I ate almost the whole thing. We had unexpected guests while it was in the oven and I forgot to turn the oven down and way overcooked it. It was still great. I also thought it would be good with chopped green chilis added to it.
I overcooked it also – I didn’t see anything about turning the heat down after taking the foil off. I thought 400 was high – still didn’t see another temp. Am I missing something? I did halve the recipe and think twenty minutes or so would be plenty with the foil off, at say 350.
You oven may cook faster than mine, try cooking it at 350 or 375 next time. Just be sure the chicken is cooked through and the rice is nice and soft before you take it out.
Good Luck!
~Jamie
Does the chicken need to be cooked before adding it or does it cook while baking it?
Melissa,
No need to cook the chicken, just add it raw. It will bake with the other ingredients while in the oven.
~Jamie
I hate to be a pain in the neck, as you are my new best friend, but… When you say “3 chicken breasts” it would be helpful to maybe give an approximate weight for that. I’m all about measuring and making sure I have the right amount, and some chicken’s breasts aren’t as voluptuous as others, you know? Thanks so much, and love and hugs to you!
Hi Jennie,
Thanks for the feedback. 🙂
I just want to say thank you. I was in a quandary trying to figure out dinner the day you happened to post this recipe. my whole family loved it and we have made it more than once. :)) Thanks for all the yummy food ideas