Chicken and Rice Bake
Submitted by Angel Smith, Gainesville
4 cups rice
3 cubes or scoops of chicken bouillon
1 stick butter
2 large cans chicken breast (drained and separated with fork)
Salt and pepper to taste
1 large can cream of mushroom
1 small can cheddar cheese (can be substituted with cream of mushroom or cream of chicken)
1 16 oz. container of sour cream
6 cups shredded cheddar cheese
Preheat oven to 350 degrees. Cook rice per package directions with the chicken bouillon. Drain chicken and separate with a fork adding salt and pepper to taste. Stir the stick of butter into the rice then add chicken, sour cream, cream of mushroom and cheddar cheese soup. Mix well before spreading into a 13x9 baking dish. As an option, add a little extra sour cream, butter or milk to make it a moist mixture. Salt and pepper to taste, spread in dish and top generously with shredded cheese. Bake for 30 minutes. Optional: Broil for an additional 2 minutes to brown cheese.
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