Two nights ago Joe came home from work and I told him that I had finally started the cooking blog that I had been talking about. I decided that the chicken and rice casserole that I made for dinner that night was going to be my first recipe post. He was all for it because he really likes this dish and asked me what I was going to call it; I hadn't thought about a name. Joe came up with the name Welcome Home Casserole because when it comes out of the oven he feels like it is calling "Welcome Home" to you. It is definitely comfort food.
This recipe was invented awhile back when I was trying to use up things we had in the house for dinner. I had taken out boneless chicken breasts that night and didn't have any plans for what to make so I took inventory of what was in the kitchen and this is the result. It is a favorite of ours and is usually made at least once a month in the cold weather months. I hope you enjoy!
Welcome Home Casserole
1 lb Boneless Chicken Breasts
Salt
Pepper
Paprika
Garlic Powder
Chili Powder (I use ancho chili powder)
1 tbsp Vegetable Oil
1 box Spanish Rice A Roni
2 tbsp Butter
1 14.5 oz can diced tomatoes
2 cups water
2 cups frozen vegetables (your choice on type)
2 cups shredded Cheddar/Monterey Jack Cheese
Cut chicken breasts into large strips. Preheat a large skillet with vegetable oil over medium high heat. Season the chicken liberally with salt, pepper, paprika, garlic powder and chili powder. Cook chicken 3-4 minutes on each side until cooked through. Remove chicken from pan.
In same pan add butter. Once melted, add Rice A Roni and sauté until golden brown, stirring frequently. Add seasoning packet from rice box, water and diced tomatoes. Bring to a boil. Stir in the frozen vegetables, reduce heat and cover. Simmer for 10-15 minutes until most of the liquid is absorbed.
Preheat oven to 400 degrees.
While rice is cooking, shred chicken into bite size pieces.
When most of the liquid is absorbed, remove rice mixture from heat and add chicken and half of the shredded cheese. Transfer mixture to a 2 quart oven safe dish and top with the remaining shredded cheese. Bake for 15 minutes. Remove from oven and serve immediately.
