Chicken and Rice Bake

I have been looking out for some good casserole type meals that are quick and easy. I always like being able to throw some ingredients into a dish, pop them in the oven, and do some reading while it bakes. No one has to know the oven does all the work right?

So I found the inspiration for this meal over on Big Oven, one of my favorite cooking apps on my iPad. A simple, savory chicken and rice dish. And despite the heavy helping of broccoli inside, Tyler still liked it too.

What You Need:

2 chicken breasts, thin
3/4 cup rice (I used brown)
1 can condensed cream of broccoli soup, low fat (any other kind is fine)
1/2 package frozen broccoli
3/4 cup of water or so
fresh ground pepper
cayenne pepper
garlic powder
dried thyme
1/2 cup or so of shredded cheddar cheese

To make, mix the rice, water, and the can of soup in your baking dish. Then stir in the broccoli and add a little black pepper. I seasoned the chicken breasts on both sides with some pepper, garlic, cayenne, and thyme and then snuggled them into the dish.ready for the oven

Cover the entire dish with aluminum foil and place into a 375 degree oven (I now have a oven thermometer, so I can actually semi-monitor my oven temp and try and keep it steady). After about 30-40 minutes, it should be done. Cook until the liquid is absorbed and the chicken is cooked all the way through. Once the dish is done, top with the shredded cheddar cheese and allow to melt. For an added touch, add some breadcrumbs (or crushed cornflakes) on top and give it a quick pass under the broiler to develop a slightly crispy top layer.all done - looks great!

With a nice, fresh salad or some extra fresh steamed veggies you have a delicious dinner. Enjoy!