Chicken, Cheese and Rice Casserole

Submitted by: Me

This is a quick and easy dish that I made up by combining a few chicken casserole recipes I had on hand. Note: If you are in a big hurry, use cooked chicken and minute rice.  Can be made ahead of time and refrigerated - just add the bread topping right before cooking.

Servings: 5

Ingredients:

4  skinless, boneless chicken breast halves - cut into bite size pieces

 salt, pepper, garlic salt and onion powder to taste

2 cups cooked white rice

1 (10.75 ounce) can condensed cream of chicken soup

¾ teaspoon minced garlic (refrigerated jar kind)

1 ½ cups shredded Cheddar cheese

plain bread crumbs

¼ stick melted butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Cook Chicken: Season chicken with salt, pepper, garlic salt and onion powder to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.

3. In a bowl, combine cut up chicken, rice, minced garlic and soup and mix well. Top with cheese, then with plain bread crumbs. Pour melted butter over the top (more on the bread crumbs).

4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly and bread is crunchy.