Chicken and Rice Casserole

This was a meal that I made for my neighbors.  It was a quick and easy, but still delicious meal.  Their family loved it, so I hope you all do too.



1.2-2 lbs. Boneless, skinless Chicken Breast, diced small

1/2 Onion, diced

1 Cloves Garlic, minced

2 T Italian Dressing

1 C Shredded Carrots

1/2 C Frozen Green Peas, defrosted

2 C Basmati Rice, rinsed and drained

3 C Chicken Broth

1 1/2 Cans Cream of Chicken with Herbs Condensed Soup

1/2 tsp. Italian Seasoning

Salt and Pepper to taste

3 T Butter Melted

1/3 C Bread Crumbs (use GF)

1 C Chicken Broth


-Add rice and 3 C broth together in pot, bring to boil, stir cover reduce heat and cook about 13 minutes.  Set aside.

-In large skillet over medium/high heat, heat dressing.  Add in chicken, onion and garlic.  Cook until chicken is half done, add in carrots.  Cook until carrots start to soften and chicken is fully cooked.

-Add in soup, peas and seasoning.  Add in rice and remaining broth.  Ensure it is mixed well.

-Place in 13X9 baking dish, combine butter and bread crumbs, sprinkle on top of rice mixture.  Cover in foil, bake 350 degrees for 15 minutes.  Allow to sit 5 minutes before serving.  Enjoy!



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