Your stomach will thank me later

I am a fan of casseroles.  I’m a fan of good casseroles-alot of what’s out there, especially at large functions like a church dinner, are not so good.  With that, I give you my doctored-up version of the old standby, Chicken & Rice Casserole:

 You will need:

1 can cream of mushroom condensed soup (I guess you could probably use any ‘cream of …’ soup if you really didn’t want to use the mushroom)

1 cup rice, uncooked

1 can of milk (just use the soup can after you empty the soup out of it)

1/2 tsp. rosemary

1/2 tsp. thyme

1/2 cup shredded cheddar cheese

4 pieces of chicken, uncooked (by pieces, I mean breasts, legs, thighs, etc.  I would HIGHLY recommend using at least one thigh–it will really add some good flavor overall to the dish)

Pre-heat oven to 350 degrees  

In separate bowl, mix together all ingredients except chicken.  Place chicken in semi-deep lidded baking dish.  Pour mixture over chicken.  Put lid on and place in oven.

Bake for 45-55 minutes or until chicken is cooked.  I find that if I check the casserole every 20-25 minutes and stir up the mix around the chicken while it’s cooking, I don’t end up with sections of undercooked rice.  You can also leave off the lid for the last 15 minutes of cooking if you like a more crisp top.

Enjoy!