Thursday, December 16, 2010
*2 cups instant rice
*2 chicken breasts (boneless/skinnless)
*2 cans of condensed cream of mushroom soup
*2 tbls garlic powder
*1/4 cup white onion (minced or chopped)
*Chopped broccoli & asparagus (as much or little as you want)
*1 cup milk
*1 packet french onion soup mix
*shredded cheddar cheese
*Salt & Pepper to taste
Preheat the oven to 350degrees.
First prepare the rice and set aside. Then brown/ cook the chicken in a skillet. Cut into cubes and set aside.
Next we prepare the sauce.
In a large bowl, mix the condensed soup, french onion soup mix, milk, cheese and garlic powder. Once the sauce is made and the chicken and rise is cooked, it's time to mix it all together.
Take a 9x13" casserole pan and mix together the sauce, rice, chicken, onion, broccoli, and asparagus. Coat the top with shredded cheddar cheese. Cover with aluminum foil and bake untill heated through and cheese on top is golden brown!
This is the meal I had with the Sauvignon Blanc that I had previously mentioned. Leftovers are perfect reheated the next day!!!