Ingredients:
Cooked Rice (I would say maybe 2 cups per person, and if there's leftovers, they heat up really well) (also, use freshly cooked rice rather than cooked & chilled rice)
Cream of Chicken Soup (one can for every 4 cups of cooked rice. use the full-fat kind, it makes a big difference. You can also use Cream of Celery, Cream of Mushroom, etc. )
Chicken (I usually leave this out because it takes extra time, but it does make it more hearty. Use canned or diced chicken)
Broccoli (It tastes better if you use fresh broccoli that has been steamed, but a quick alternative is to use frozen chopped broccoli)
Cheese (Cheddar tastes best because it has a stronger flavor than say, colby jack or swiss or something)
How to:
1. Preheat the oven to 350 degrees.
2. Layer the ingredients in a greased glass pan. I like to put broccoli on the bottom, then some rice, cheese, and half the soup. If I put chicken in it, I do it in the middle. Then more rice, soup, and then top it with cheese.
3. Cook in the oven until heated all the way through. If the rice was just barely made/soup heated up, it should take about 25-30 minutes to get the cheese all bubbly. If it was in the fridge, I would give yourself maybe an hour.
I like this recipe because it has 5 ingredients, you typically would have the ingredients on hand, and it is way easy. You can prepare it ahead of time or just right before you need to eat.
Where Mike and I ran into issues this last week was that we used the fat free chicken soup and colby jack cheese. It was bland and blander. Plus, we used cold rice and then refrigerated it, but didn't cook it long enough, so it was luke-warm. It really is an easy recipe as long as you stay away from those blunders.
Do you have any suggestions on variations of this meal? I thought maybe using the frozen cubed potato instead of rice may make it good. Or cream of asparagus. . . idk. Let me know what you think!
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