If you have hung out around here for any amount of time you have picked up on the fact I like things fast, easy, cheap, and yummy. Today’s recipe is all the above. Bonus!
Now that the holiday season is upon us, my already “busy” schedule has now taken a turn and become “supercharged busy” schedule. I still have 24 hours in a day like everyone else, but I have 2x as much to squeeze in … or maybe even 3x as much on some days.
But as busy as we are I am still a stickler for dinner with veggies, homecooked food, veggies, family time at the table, and did I say veggies 🙂 So this dish is quite often on my weekly menu. And it’s a plus that the family actually likes it too!!
So, here we go … let the recipe begin!
Easy Chicken and Rice Casserole
Whole Rotisserie Chicken, Pre-cooked from grocery store
Vigo Yellow Rice, 16 ounce bag
Water, 2 cups
Olive Oil, 2 Tablespoons
Cream of Mushroom Soup, 1 Can
Colby Jack Cheese, Shredded
In the morning while getting ready for work make the yellow rice according to the directions (using the olive oil & water) and let it sit on simmer.
Put into the fridge, pan and all, just before walking out the door.
Stop at the grocery store on the way home (or at lunch if you have a fridge you can put it in) and pick up a whole cooked rotisserie chicken. Interesting fact: I have NO idea why, but buying a precooked whole chicken is soooo much cheaper than buying a fresh or frozen one and cooking it yourself. Go figure. And bonus, saves you time on cooking the thing!
When you get home, get the kids busy on their afternoon chores (yes, we all have chores in my home) …
… and start them on their homework that was supposed to be done in the afterschool program but just couldn’t get done “because that football game was calling my name mom!” [Mom rolls eyes here]
Now, roll up your sleeves … answer a thousand questions about homework … and say a thousand times NO you cannot have Halloween candy before dinner …
And then begin to pull the chicken off the bone and toss it into a 13×9 inch pan.
Take the rice out of the fridge and add the can of soup into the pot with the rice. Stir it all up good and even like.
Dump it into the 13×9 pan with the chicken. Mix it all up.
Sprinkle some shredded cheese on top and bake at 350 degrees for about 20-25 minutes or until heated all the way through.
While it is heating up in the oven make up some salads to serve on the side.
Eat dinner and enjoy the 10 minute “break” … because when you are done eating you now get to clean the kitchen, and start checking that homework, and packing lunches, and ironing clothes for the next day, and then maybe get to shower around 9pm 🙂
Happy Friday friends 🙂