Yields : 4 Servings
Preparation Time : 20 minutes
Total Cooking time: 35 minutes
Here is a recipe that came about recently as a co-worker’s challenge that I couldn’t make up a recipe with chicken breasts and tomato soup as the main ingredients (both of which they apparently had in great quantity at home) after asking a few questions regarding the other basic staple ingredients that they had on hand in the pantry, this recipe was formulated, written up and handed to the co-worker with the proviso that if it worked out, the recipe was mine to keep. As you can see, the recipe passed the test.
| Amount | Measure | Ingredients |
| 12 | oz | chicken breasts boneless, skinless cut into 1” strips |
| 10 | oz | can Campbell’s tomato soup |
| 1 | cup | milk |
| 3 | cups | steamed rice, cooled (great way to use leftovers) |
| 2 | cups | shredded cheese (recommend cheddar and mozzarella) |
| 1/2 | cup | diced yellow onion |
| 1 | tsp | garlic, crushed-more to taste |
| 1 | tsp | fresh basil or to taste |
| | salt and pepper to taste |
| 2 | Tbsp | fresh shredded parmesan cheese |
To prepare:
In a large bowl combine the rice with the tomato soup and milk until well combined, Next mix in the garlic, onions, basil, and the shredded mozzarella and cheddar cheese, mixing gently until well blended. Pour this mixture into a deep casserole pan and lay the chicken strips on top in a single layer. Season the chicken lightly with additional salt and pepper and top with the shredded parmesan cheese. Place casserole into a pre-heated 375 degree oven and bake 30-35 minutes or until the chicken is cooked thru and the cheese has browned lightly. Serve piping hot, garnished with a few green olives and some steamed asparagus on the side.
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