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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…
Like most households, I feel we run non-stop all day! I sure love your recipes and the versatility and creative genius they offer! You help me be a hero because now dinner is ready every night instead of Mom standing with the fridge door wide open, wondering what we’re going to eat now that everyone is starving!
Sunday I made your crispy cheddar chicken for the 2nd time. Again, it was a HUGE hit! So moist & tender!! I never know how many I’ll be feeding so I always make plenty of extra. Monday I chopped up the chicken and added it to this dish and also used the cream of chicken gravy. Even though the chicken started out already cooked, it was an enormous hit! THANK YOU for helping restore my family’s faith in me again!!
Toni,
What a great idea! So glad your family loved it. Thanks for your kind words. Made my day. 🙂
~Jamie
This looks great! I am going to make if for dinner tonight. I think I am going to add broccoli to it though. Should add some good green leafy to the meal. 🙂
Hi Jamie,
I made this recipe using pheasant breast and let me say OMG what an awesome recipe I loved it as well as my boyfriend !
Thank you!
I am going to make the Pumpkin Cheese Cake with Carmel sauce for Thanksgiving I can’t wait 🙂
I made this tonight and it turned out great! Thank you!
Made this for dinner last night, and it was a hit. You have such marvelous recipes – thanks for all the work you put into feeding us!
This is one of my favorite dishes to make. My family loves it!
We eat it so often that I made up several batches and froze them. It freezes beautifully!! I thawed it out, and then added about 1/4 c. milk to it prior to baking just to make sure it was creamy. It was perfect!