Chickie'O Stevie'O
Introduction
The instructions below are for anyone who loves to learn new delicious recipe and likes to eat chicken. This dish allows you to enjoy a great meal while having plenty of leftovers. You don’t have to have any cooking experience to make this dish. You should take a good look at the safety and conditions before starting followed by the instructions. These instructions will cover how to make a Chicken and Rice casserole dish beginning to end. Following each step correctly, you will be happy with the end result and will want to make it once a week. You will find safety and cautions section, then materials needed and finally the directions section.
SAFETY AND CONDITIONS
- DO NOT forget to use oven mitts when taking out casserole dish
- DO NOT forget to let casserole dish stand for 10 minutes before serving
MATERIALS AND EQUIPMENT
- 1 Pound Skinless, Boneless Chicken Breast
- 1 Can Campbell’s Cream of Mushroom Soup
- 11x8x2 -Inch Casserole Dish
- 1 Cup Uncooked Long Grain White Rice
- 1 Cup of Milk
- ½ Teaspoon Black Pepper
- ½ Teaspoon Paprika
- Tin Foil
- Whisk
- Unsalted Butter
- Timer
Pre-Heat Oven to 375 Degrees
Spread the Butter All Over the Casserole Dish
Pour in Casserole Dish
A. Can of Campbell's Cream of Mushroom Soup
B.1 Cup of Milk
Add 1 Cup of Uncooked Long Grain White Rice
A. Use whisk to mix ingredients together
Place Boneless Chicken Breast's in Casserole Dish
Sprinkle in Casserole Dish
A. ½ Teaspoon Black Pepper
B. ½ Teaspoon Paprika
Wrap Tin Foil Over the Top and Around the Edges of the Casserole Dish
Place in Oven
Set Timer for 45 Minutes
Let Stand for 10 Minutes Before Serving
**DON'T forget to use your oven mitts to take out the casserole dish!!**