Chicken and Rice Casserole

Last night, I made one of our favorite comfort food dishes, Chicken and Rice Casserole.  It's a wonderful recipe from my mom and Kevin loves it because the leftovers are great for lunch the next day.  I've posted this recipe before, but I decided to update again with pictures. 

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Chicken and Rice Casserole 

- 2 lbs chicken breast 

- 1 1/2 cups rice 

- 1 stick of butter, softened 

- 1 package cream cheese (8 oz), softened

- 1 package frozen mixed vegetables (12-16 oz)

- 2 cups shredded cheddar cheese or colby-jack cheese

- salt and pepper, to taste

Preheat oven to 350 degrees. Boil chicken breasts until no longer pink in the middle. Chop 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 coated. 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.

Place in oven for 10 minutes at 350 degrees until heated through and the cheese is melted.

Enjoy!