Then, I went to Romania. Guess what was put on my plate, yep it was rice. I couldn't not eat it. That would have been rude, not to mention I would have been hungry later. El Salvador was next in my international travels, and rice once again found it's way onto my plate and into my stomach. I'm not exactly sure what happened next, but before I knew it, I was rice crazy. Just ask my husband, who declared that I could not make rice in the first four months of our marriage. I talked him out of that, though.
I love rice, especially with chicken. It's just so darn delectable. My favorite is the chicken and rice casserole, like the one I made last Saturday. Here's a quick, easy, and delicious recipe!
I buy the cheap, quick and easy packets of rice. I think the best flavors to use in the casserole are the cheddar broccoli, or the chicken flavored ones. I usually make two packets for the casserole. I also use three or four pieces of boneless, skinless, chicken breast. I cut it into chunks. If I am in a special hurry I even cook the the chicken in the microwave after cubing.
When the rice and chicken are cooked, I mix them together in the sauce pan, and then add a can of cream of mushroom soup. (If I've used the chicken flavored rice, I sometimes add peas or broccoli to the mix.) Heat the mixture until it is all warm, stirring occasionally. If I am ready to eat right then, I just sprinkle a little mozzarella cheese on top and serve it out of the sauce pan. If I'm saving it for later, I'll put it into a casserole dish, so it's easier to warm up in the oven.
Here's the picture of the chicken and rice casserole that I shared with you the other day. Enjoy!
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