Chicken and Rice Casserole!

Chicken and Rice Casserole is one of my family's favorite meals. I've always loved it and it's a great, unique casserole. Kevin especially loves it, I used to make it for his roommates in college and they would all gobble it up!

Last night, Kevin's brother, Sean ate dinner with us. I was going to make something a little more exciting but Kevin wanted chicken & rice casserole, so I whipped one up. I didn't take any pictures, but it was delish. Beware, this recipe is not low fat, lol, but that's what makes it so good:

Chicken and Rice Casserole

- 2 lbs chicken breast

- 1 1/2 cups rice

- 1 stick of butter

- 1 package cream cheese

- 1 package frozen mixed vegetables

- shredded cheddar cheese

- salt and pepper

Preheat oven to 350 degrees. Boil chicken breasts until done. Slice into bite size pieces and set aside. Meanwhile, cook the rice according to package. Warm mixed vegetables in a separate saucepan over medium heat.

Combine butter and cream cheese until thoroughly mixed and divide in half. Stir half of the cream cheese/butter mixture into the rice and the other half into the vegetables until melted. Season with salt and pepper.

In a casserole dish, add all of the rice so that it creates a uniform layer across the bottom. Next, add the mixed vegetables on top of the rice. Add all of the pieces of chicken on top. Then add the shredded cheddar cheese to cover the entire casserole (about 2 cups). Make sure to cover as well as possible, without getting too thick in any one spot.

Cook for 10-15 minutes at 350 degrees until heated through and the cheese is melted.

Yum, I can't wait to have the leftovers for lunch today!