I always experiment whenever I'm in the kitchen. It's my favorite part of the house. Obviously because the foods are located there, lol. My family/friends sometimes wondering what foods I cook here in the USA, or how I manage to blend the taste of asian and western flavor in a recipe. Jon (my husband) loves cheese, we put cheese in almost recipes we cook. So, I set out to create a recipe with three goals: First, a meat with distinctive cheesy appealing flavor(for his satisfaction). Secondly, rice should be included (for my own satisfaction). And finally, a way of making my meat healthful while keeping them tasty. Here's my invented recipe, I name it Chicken & rice casserole.
Chicken and Rice casserole
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1) Prepare your ingredients: boneless chicken breast, 1 cup of rice, 1.5 cups of water(estimated for a cup of rice), 1 can cream of chicken soup, onion powder, black pepper, mixed vegetables(frozen or fresh, up to you) and shredded cheddar cheese.
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2) Mix and stir all the ingredients in a shallow baking dish (I used my 11x8") except the cheese and chicken. For mixing onion powder and black pepper, just use your own estimation. For me, 1 tsp. of onion powder will do and 1/2 tsp of black pepper I think is enough. I'm a black pepper fan, so I guess, will put again later. While doing this, you can preheat your oven at 375degreesF.
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3) Cut the chicken breast according to your desired size, I just cut the breast into halves. Season your chicken if you want, for more flavor. Then, you can now put the chicken on top of the mixture. Cover and bake at 375F for 50 minutes. At this point, I set the timer so I can do something else while cooking, like going back to the internet or doing laundry.
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4) After 50 minutes, here's what it looks like, the chicken is juicy. And the smell is really good.
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5) Sprinkle the shredded cheese evenly on top. Bake again for 2 minutes or until the cheese melts.
6) Here's the finished product. Let casserole stand for 10 minutes. Stir rice before serving. Try it too!
