Cheesy Chicken and Rice Casserole recipe

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Ingredients

4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Nutrition Info

463 calories
carbohydrate: 30.3 g
cholesterol: 107.1 mg
fat: 20.3 g
fiber: 0.6 g
protein: 37.3 g
saturatedFat: 11 g
servingSize: -
sodium: 844.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.

  3. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.

  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Recipe Yield

4 to 6 servings

Recipe Note

Just chicken, rice, creamy soup, Cheddar cheese and soft bread cubes, mixed together and baked. This is a quick and easy dish that even the kids like! Note: If you are in a big hurry, use cooked chicken and minute rice. Can be made ahead of time and refrigerated - just add the bread topping the night before cooking.

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