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  • lb. boneless, skinless chicken breast, cooked
  • 1 cup dry regular long grain rice
  • 2 cups water
  • 8-10 oz. frozen peas and carrots, cooked and drained*
  • 2 cans cream of chicken soup
  • 1 soup can milk
  • Pinch black pepper
  • 8 oz. shredded cheddar cheese
  • Paprika


  • Dice chicken into bite sized pieces and set aside. Cook rice in 2 cups water according to package directions. When finished cooking, let rice stand 5 minutes, covered, and then fluff with a fork..
  • Combine soups, milk, and black pepper. Whisk until smooth. Spray a 9x13 baking dish with non stick vegetable spray. Combine soup mixture, rice, peas and carrots and chicken. Pour into pan. Top with shredded cheese and sprinkle lightly paprika.
  • Cover with foil. preheat oven to 350. Bake an hour.

Categories: Casserole  Main Dish  Poultry 
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