This chicken and rice casserole is a great make ahead meal and freezes well too.
Chicken and Rice Casserole
- 2 skinless, boneless chicken breast halves, cut into bite size pieces
- 2 cups skim milk
- 2 cups uncooked brown rice
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup shredded zuccinni
- 1 cup chopped carrots
- 1 cup chopped broccoli
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 cup shredded cheese
Combine everything except the cheese into a bowl and mix well. Pour into a 9×13 baking dish. Bake covered @ 350 degrees for about 2 hours, stirring every 20 minutes. Uncover the last five minutes and top with cheese.
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Do you use cooked or uncooked meat?
Uncooked meat.
I have some chicken already cooked. How would I modify this recipe to use them (less milk, less time)??
Yes, I just made it yesterday and used less milk. If your chicken is precooked I usually precook the rice too.