Chicken, Rice and Pea Casserole

chicken, rice and pea casserole

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.

Enjoy!

~J

Chicken, Rice and Pea Casserole
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9 x 13 casserole dish with cooking spray.
  3. In the casserole dish stir in the soup, water, rice, onion powder and peas.
  4. Place chicken on top of soup mixture.
  5. Sprinkle the chicken with pepper.
  6. Bake for 40 minutes or until no longer pink.
  7. Once the chicken is done, sprinkle them with cheddar cheese and then bake for 5 more minutes.
  8. Serve immediately.

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Comments:

  1. What kind of peas did you use? Fresh, frozen, from a can? or does it matter? I always worry about fresh peas not getting cooked enough and still being a little hard.

    • Good Question! I use frozen, I think they are the best. They cook long enough to be soft, but not too mushy.

  2. I love it! This is the kind of casserole that my hubby will even like! Pinning now! :)

    - Brooke -

  3. JULES! I am actually going to cook and make this!

  4. This is a unique take on the chicken and rice casserole. I like it :)

  5. One dish meals are awesome! SO easy to make and not much cleanup!

  6. I am always looking for a new casserole recipe. Thanks for sharing!

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