Food, Family, & Faith

One Pan Chicken Rice & Veggie Bake

 

     Hi Family! Well it’s only a matter of a few weeks before school starts. And we are all scurrying around looking for the quickest meals to put on the table. Quick yet nutritious. Well I have got a meal for you. And here’s the best thing it is one dish! So no stove full of pots to clean up afterwards. Yes you can breathe now…From start to finish is approximately 95 minutes. But guess what 90 of that is cooking time! So 5 minutes to throw this thing together..How great is that! And here we go…..

5 chicken legs (you can use legs or thighs or all chicken breast if you want too..Your choice. I would recommend cutting your cooking time by about 15 minutes if you use all chicken breast)
2 chicken breasts (see note above)
2 cups of rice (you can use long grain or minute whatever you have on hand)
1 can 10.5 Cream of Chicken soup
1 bag frozen veggies (again you can use broccoli, cauliflower or a vegetable medley)
3 soup cans of water
Dash paprika
Pour your rice into the dish, add cream of chicken soup, 3 cans of water and stir to break up the soup. Add in frozen vegetables and stir once again. Once that is blended add your chicken pieces on top. (Yes it will seem watery but your rice will soak that right up) Add a dash of paprika and close the lid you are done! Put in a 375 degree oven. Cook for 90 minutes. Dinner is served! Enjoy!

For Full Video Tutorial Visit: MJM YouTube



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