Casseroles are the exact description of what comfort food is and should be. This one is no exception. This chicken, rice and pea casserole is one of the first casseroles I ever learned to make almost 20 years ago. Gosh, where does the time go?? Anyhow, it’s still a favorite of mine.
The original recipe came from an advertisement in a magazine. I don’t even remember when or where, it’s been that long. It’s funny how you can stumble upon a recipe in a magazine and find yourself making it over and over again for many years.
This is a quick recipe to whip together and can even be prepped in the morning, then at dinner time just pop it into the oven and bake.
To make, I took a 9 x 13 casserole dish and sprayed it with cooking spray. Preheated my oven to 375 degrees. In the casserole dish I stirred in the soup, water, rice, peas, onion powder. Then I placed the chicken tenders on top and sprinkled them with pepper. I placed the casserole dish in the oven and cooked for 40 minutes or until the chicken is no longer pink. I topped the chicken with shredded cheese and let it bake for 5 minutes more.
This dish is quick to put together and can be made in the casserole pan, no extra dishes to wash. I love it and your kids will think it’s heavenly with all that cheese.
- 1 can of condensed cream of chicken soup
- 1⅓ cups water
- ¾ cup uncooked white rice
- ½ tsp onion powder
- 2 cups of peas
- 4 chicken breasts or 5 to 6 chicken tenders
- pepper, to taste
- 1 cup shredded cheddar cheese
- Preheat oven to 375 degrees.
- Spray a 9 x 13 casserole dish with cooking spray.
- In the casserole dish stir in the soup, water, rice, onion powder and peas.
- Place chicken on top of soup mixture.
- Sprinkle the chicken with pepper.
- Bake for 40 minutes or until no longer pink.
- Once the chicken is done, sprinkle them with cheddar cheese and then bake for 5 more minutes.
- Serve immediately.