by Mary Hale

Created on: November 01, 2009

Casseroles make great meal ideas. They are easy, nutritious, and inexpensive menu items that can save time and money when trying to feed a busy family. Using the slow cooker to prepare them can help save you even more time.

Chicken casseroles like this Cheesy chicken and rice recipe are a meal in themselves and need little more than some bread or a fresh side salad to pair with them for a perfect crowd pleasing menu plan. I will give recipes for both the traditional, oven baked version, and the slow cooked version here. Both recipes will freeze well for future heat and eat meals, as well.

Cheesy Chicken and Rice Casserole:

Oven Baked Version:

Ingredients:

1 1/2 pounds boneless, skinless chicken pieces

1 1/2 cups frozen mixed vegetables

1 can condensed cream of chicken soup

1 soup can of water

3/4 cup uncooked long-grain rice

2 1/2 tablespoons Ms Dash Onion seasoning blend

2 1/2 tablespoons Ms Dash Garlic seasoning blend

2 chicken bullion cubes

2 cups shredded cheese

salt and pepper to taste

Directions:

Spray a large, oven safe, casserole dish with nonstick cooking spray. Sprinkle rice evenly on bottom of casserole dish. Spread the mixed vegetables evenly over the rice. Place chicken pieces on top of the rice and vegetables.

In a large bowl combine soup, water, seasonings, salt and pepper. Mix well. Add 1 cup of the shredded cheese, reserving remaining 1 cup for later use, and stir to combine. Pour over rice, vegetables, and chicken in casserole dish. Add the 2 chicken bullion cubes to the casserole, making sure that they are completely covered by the sauce.

Bake at 375 degrees for about 35 to 40 minutes or until chicken is done. Stir to combine ingredients. Top with remaining cheese, turn oven down to 350 degrees and bake for an additional 5 to 10 minutes, or until cheese is melted.

Serve with bread or a side salad for a delicious complete meal.

Slow-Cooked Cheesy Chicken and Rice Casserole:

Ingredients:

1 1/2 pounds boneless, skinless chicken pieces

1 1/2 cups frozen mixed vegetables

1 can condensed cream of chicken soup

2/3 soup can of water

3/4 cup uncooked long-grain rice

2 1/2 tablespoons Ms Dash Onion seasoning blend

2 1/2 tablespoons Ms Dash Garlic seasoning blend

2 chicken bullion cubes

2 cups shredded cheese

salt and pepper to taste

Directions:

Spray the slow cooker with nonstick cooking spray. Mix the soup, water, seasonings, salt and pepper together in the slow cooker. Add chicken pieces. Mix in vegetables and 1 cup of the shredded cheese, reserving remaining cup for later use. Add the bullion cubes making sure that they are covered by the sauce.

Cook on high for 4 to 5 hours (or low for 8 to 9 hours) or until chicken is done and tender. Stir in uncooked rice and cook for an additional 30 minutes on high, or until rice is tender. Sprinkle remaining cup of shredded cheese on top of casserole and replace lid, turning slow cooker off. Let stand for 5 to 10 minutes or until cheese is melted. Serve and enjoy!

While both of these are recipes for the same dish, slow cooking changes the amount of liquid, cook time, and directions slightly. Be sure to use the recipe for the corresponding method you plan to use to cook the casserole. You can also use different vegetables, or replace the chicken with pork to create an altered version of this crowd pleasing casserole.

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