Cheesy Chicken and Rice

I came across this through one of my favorite cooking blogs, Mommy Hates Cooking. It looked like good comfort food. Something simple and a little more bland than I usually make, which after the stomach issues this past weekend would probably be a good thing. Unfortunately, this just didn't work for my family. It was ok, but my kids didn't really like it. I think it was the peas and carrots they didn't like. I probably won't make it again.

Some tips (in case I ever do make it again): season the chicken well or marinate it. I would also add less water, it was a bit wet for me. Maybe a different cream of something soup to add flavor.

Anyway. Here is the original recipe:

Cheesy Chicken and Rice

Ingredients:

4 Medium Sized Boneless, Skinless Chicken Breast

2 Cups Minute Rice (White or Brown)

1 Bag Frozen Mixed Veggies

1 14.5oz Can of Chicken Broth

1 10.5oz Can of Cream of Chicken (or Gluten Free Cream of Chicken)

2 Cups of Water

1 Cup Shredded Sharp Cheddar Cheese

Directions:

Preheat oven to 400*. Spray a 9x13 casserole dish with non stick spray. Place chicken on bottom of dish then cover with remaining ingredients, except the cheese, evenly over the chicken.

Bake for 45 minutes, uncovered. Remove from oven and add cheese then finish baking for 10-15 minutes. If the rice appears to be too dry, add additional water.