Chicken and Rice Bake

This recipe is one of my favorite freezer recipes just because it is so easy.

CHICKEN AND RICE BAKE (WITH VARIATIONS)

Categories: "Dump" Chicken, Casseroles, Chicken, Freezer Recipes, Pasta, Grains, & Legumes

1 can Cream of Mushroom soup
1 1/2 cups water or chicken broth
3/4 cup uncooked regular white rice
1/4 tsp. Paprika
2 large chicken breasts, no skin, no bone, cut into pieces
8 ounces frozen veggies (usually California mix) -- optional

TO FREEZE: Dump all ingredients except frozen veggies into 1 gallon Ziploc freezer bag. Place frozen veggies in a separate freezer bag. Bag the two together and lay flat in freezer.

TO SERVE: Thaw rice mixture in refrigerator, leaving the frozen veggies in the freezer. Place all ingredients in a 2 quart shallow baking dish. Cover tightly with foil. Bake at 375 degrees F for 60-75 minutes or until chicken and rice are done in the middle. (It will take less time to cook if you are not using frozen veggies.)

Source: Christy's Once a Month Cooking
Internet Address: http://www.christysclipart.com/oamc2.html#CHICKEN

NOTES : Christy's Notes: I also like this one made with cream of chicken and cream of asparagus soup. Add cut up asparagus to the latter for a summer treat! The original recipe calls for 1 cup water and 4 whole chicken breasts, and no frozen veggies.
JEN'S NOTES: Christy's original recipe does not include frozen veggies. Every time I use frozen veggies it takes about 1 hour and 15 minutes to cook through. This recipe is so easy and there are so many ways to vary the recipe. You can use any kind of cream of ??? soup and/or any kind of cheese soup. You can often use any kind of frozen veggies, I really like the California blend with broccoli, cauliflower, and carrots. You can even switch up the type of meat (about 1 lb of meat works well). Omit paprika if it seems like it doesn't fit. Often times I use leftover rotisserie chicken and it is really good. You can use any kind of cooked chicken, but it helps to add a little extra water when you don't have the juices from the uncooked chicken. You can also replace the white rice with instant brown rice, you just have to make the conversion based on how much rice you will need when it's cooked.

VARIATIONS:
FOR HAM, CHEESE, AND CHICKEN BAKE: Use cheddar cheese soup, 1 cup cubed ham, 1/2 lb chicken, 2-4 oz grated cheddar cheese, and California blend frozen veggies. The rest of the recipe is the same. (Scott really likes this one.)
FOR CHEESY CHICKEN BAKE: Use cheddar cheese soup and 2-4 oz grated cheddar cheese.
FOR CHICKEN & BROCCOLI BAKE: Use cheddar cheese soup or cheddar broccoli soup or cream of broccoli. Use frozen broccoli. Maybe throw in 2-4 oz grated cheddar cheese if you want it cheesy.
FOR CHICKEN & MUSHROOM GARLIC BAKE: Use mushroom and roasted garlic soup. Optional: Add 1/2 cup Parmesan cheese and/or top with Parmesan.