Thursday, March 26, 2015

Easy and Delicious Chicken and Rice Casserole

STOP! Are you a granola? Does food that come in boxes/cans offend you? Get the hell out of here if they do.

In honor of my life being on the verge of new born insanity, I bring you my lazy man favorite.

Taste that? That is minimal effort. Tastes acceptable!

Can you chop? Can you measure one cup? Do you consider stirring to be an acceptable amount of effort? If so, you may proceed. This is for you.

~2 lbs frozen chicken breasts (still frozen)
1 packet Lipton (or equivalent) onion soup mix
1 can cream of chicken soup
1 cup uncooked rice
Pepper to taste

Preheat the oven to 350°F.

Mix the Lipton, soup, rice, and pepper.

Place chicken in a 9"x13" baking dish. Pour soup mix over chicken (it will not completely cover it). Cover tightly with foil.

Bake for 60 minutes. Remove from oven. Remove and chop/shred chicken. Return the chicken, mix well, and cover again. Return to the oven for another 30 minutes.

Onion soup mix and cream of chicken mixed together is like crack man. I can eat that shit straight.

Mmm. Brown crack.

The chicken is always a little dry and the there is always a bit of burnt rice. That is just part of this recipe. Accept it and move on.

Cooking time is pretty approximate. If you particularly large breasts (as I do), it may take a little longer. The key is make sure it is thawed when you chop / shred (cooked through is not necessary).

Speaking of chopping / shredding, make sure to dump the accumulated liquid from your cutting board back in.

The only real downside to this recipe is it takes too long.

As noted, the wifey and I are in the home stretch of this whole pregnancy thingy-ma-jig. No telling when I will return. Until then, keep cooking friends!

Do not expect a five star review on this one. This is not a regular. It just for the days I am feeling lazy and have a hundred minutes to spare. Damn it is easy.