Chicken & Rice Casserole

Ingredients:
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup long-grain or converted rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3-pound) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain crackers
1 teaspoon paprika


Step-by-step
1. Preheat oven to 375°F. Combine undiluted soup, water, rice, 3⁄4 teaspoon dill and the black pepper in a 13 x 9-inch baking dish; mix well.
2. Remove skin from chicken pieces; discard skin.
3. Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
4. Melt butter in small saucepan over low heat; remove from heat. Add crushed crackers, paparika and remaining 1/4 teaspoon dill to butter in saucepan; stir until cracker mixture is well belnded.
5. Sprinkle cracker mixture on top of the chicken pieces in casserole.
6. Bake, uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer. Season to taste with salt and black pepper. Serve immediately.

Quick and Spicy Chicken and Rice

Prep Time: 20 Minutes

Ingredients:

2 cups water

1/4 teaspoon salt

2 cups uncooked instant rice

3 cups frozen broccoli cuts

1 (8 oz.) jar pasteurized process cheese sauce with jalapeno peppers

8 oz. cooked chicken breast, cut into 1/2 inch cubes

Step-by-step

1. In large saucepan, bring water and salt to a boil. Add rice and broccoli; return to a boil. Boil 1 minute. Remove from heat; cover and let stand for 5 minutes
2. Stir in cheese sauce and chicken; cook over low heat for 2 to 4 minutes or until thoroughly heated, stirring occasionally.

4 (1 1/2-cup) servings

Ingredient Substitution

For a less spicy version of this dish, substitute regular-flavor cheese for the jalapeno flavor