Chicken & Rice Casserole before I put it in the oven!
I really like to try out new homemade meals for Kevin and me. Since I’m only cooking for two, it can be a bit of a challenge to find recipes that don’t make too servings. I hate wasting food so recipes that make like 6 servings just doesn’t work. Luckily I discovered this website called “Reservations for Two.” The blogger does an awesome job of listing some interesting, tasty dishes that are perfectly proportioned. I tried out the chicken and rice casserole this week and it was a great success! Here is the link to the recipe and blog if you want to try it out this week! I have also listed out the slightly modified directions I used here to make it easy.
Chicken and Rice Casserole
1/4 cup green onions, diced
1/2 lb boneless skinless chicken breasts, diced and cooked
1-2 cups fresh green beans, chopped into smaller pieces
1 (8-ounce) can water chestnuts, drained and chopped into smaller pieces
1 (4-ounce) can diced pimentos, drained
1 (10-ounce) can condensed cream of celery soup (we used the 98% fat free one to cut down on fat)
1/2 cup skim milk
1 box (about 6-ounces) long-grain and wild rice, cooked according to package directions
1/2 cup shredded cheddar cheese
salt and pepper (I also added some bit of garlic powder and some dry mustard)
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine ingredients; mix well.
3. Pour into a greased baking dish.
4. Bake uncovered for 35 minutes.
5. Let it sit for a few minutes and then serve.