This was easy and pretty good.
4 Chicken breasts or thighs
1 (10 3/4) oz. can cream of mushroom soup
1 pkg. chicken Rice a Roni
1 small package of sliced mushrooms
1 bell pepper, chopped
3 stalks of celery, chopped
2 cups shredded mozarella cheese
1. Cook rice according to package directions. After cooked, remove from pan and set aside.
2. In the same pan, put a little oil and saute the mushrooms, pepper and celery until soft.
3. In another pan, boil chicken for about 15 minutes until done. Then cut into bite-sized pieces.
4. Mix rice, chicken and vegetables with cream of mushroom soup and 1/2 the mozarella cheese.
5. Spray a 13 x 9 x 2 pan with cooking spray. Pour in mixture.
6. Top the casserole with remaining mozarella cheese.
7. Bake at 350 for about 45 minutes.
4 Chicken breasts or thighs
1 (10 3/4) oz. can cream of mushroom soup
1 pkg. chicken Rice a Roni
1 small package of sliced mushrooms
1 bell pepper, chopped
3 stalks of celery, chopped
2 cups shredded mozarella cheese
1. Cook rice according to package directions. After cooked, remove from pan and set aside.
2. In the same pan, put a little oil and saute the mushrooms, pepper and celery until soft.
3. In another pan, boil chicken for about 15 minutes until done. Then cut into bite-sized pieces.
4. Mix rice, chicken and vegetables with cream of mushroom soup and 1/2 the mozarella cheese.
5. Spray a 13 x 9 x 2 pan with cooking spray. Pour in mixture.
6. Top the casserole with remaining mozarella cheese.
7. Bake at 350 for about 45 minutes.
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