Quick chicken bake.

2 cups cooked rice

1 cup frozen corn

1 can cream of chicken soup

1/2 cup milk

2 chicken breast sliced

handful of grated cheese (optional)

1/2 stack of Ritz crackers crushed (optional)

cook rice according to package. we use basmanti. its our favorite. I cook it on the stove, its faster and it doesn’t have to be all the way cooked.

mix cream of chicken soup with milk

pre cook your chicken. i use pre cooked pre sliced chicken. you can use left over chicken if you have it. the easiest way to cook chicken is to put it in boiling water for about 5-8 minutes. it doesn’t need to be all the way cooked. slice it.

put the cooked chicken and corn in bottom of baking dish. mine is about 1/2 q-1/4L. its a little bigger than that but it doesn’t have a size on it. weird i know. a smaller baking dish then a 9x13.

pour on top of the chicken and corn your cooked rice.

pour on your cream of chicken soup mixture.

now mix the ground thing together.

 

bake for 30-40 minutes in a 425 degree oven.

top with cheese and Ritz about 5 minutes before pulling out.

scoop out and ENJOY!

we NEVER have left overs of this. and i dirty about 2 dishes making it so clean up is always easy, which is a must after working all day. it definitely hits the spot. and you can always throw in what ever veggies you have on hand or left over chicken from the night before. i can’t get enough of this! i make it almost twice a week. Deric LOVES rice and chicken!