Chicken and Rice Casserole

Chicken and Rice Casserole!

My grandma use to make this all the time! This brings back one specific memory from when I was little and I lived in New Mexico. One day is was just me and my dad at home. We were going to go on a bike ride with some neighbors but I got hurt, so we stayed home and he made me this. That's what I think of every time I make this.

INGREDIENTS:

1. 2 cups of Rice. (you can use minute rice, wild rice..any kind you want)
2. 2 cans of Campbell's Cream of Chicken Soup. (I use the 98% less fat kind)
3. 1 cup of Milk and 1 cup of Water. (These are my families measurements but I use 3/4 milk and 1/3 water because its too soupy if I do it the other way when it is just the two of us)
4. 3-4 Chicken Breasts, boneless.
5. A Casserole Dish or a 13x9 dish.

DIRECTIONS:

1. Put the 2 cans of soup, milk, water, and 2 cups of rice into the dish and mix together well. (I use a whisk)
2. Put in your chicken. Place them to where it starts to be covered by the other ingredients.
3. Preheat your oven to 350. Cook for 30 minutes.

This is really good with steamed broccoli and melted cheese. We also steam Asparagus with it too at times. If you want to know how to steam fresh Asparagus Click--> HERE <--

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