Easy Peasy Cheesy Chicken and Rice Casserole

Easy Peasy Cheesy Chicken and Rice Casserole



2 cups uncooked white rice

1 bag frozen peas

2 cans condensed Cream of Chicken soup

3 1/2 cups warm water

1 ounce package of dry onion soup mix

6 boneless, skinless chicken breasts

2 cups shredded cheese (whatever kind you like)



  1. Preheat oven to 350 degrees F
  2. Spread uncooked rice and frozen peas into the bottom of a 9″ x 13″ baking pan.
  3. Rinse chicken breasts and pat dry with paper towels.  Arrange chicken breasts over rice, making sure the pieces do not overlap.
  4. Mix the condensed soup with the water until smooth and pour over chicken.
  5. Sprinkle dry soup mix over chicken.  Cover baking dish and seal tightly with aluminum foil.  Bake for about 1 hour and 15 minutes.
  6. Remove pan from oven and remove aluminum foil.  Bake for an additional 10 minutes. Remove pan from oven and sprinkle shredded cheese over top and broil until cheese is melted (about 5 mins).
  7. Let stand for about 5 minutes before serving.  Enjoy!

Serves 6 people.

Shepherd’s Pie

shepherds pie



2 pounds ground beef

4 cups hot mashed potatoes

8 ounces cream cheese

3 cups shredded cheddar cheese

2 cloves minced garlic

6 cups frozen mixed vegetables, thawed

2 cups beef gravy



  1. Heat oven to 375 degrees.
  2. Brown meat in a large skillet; drain.
  3. Mix hot potatoes, cream cheese, garlic and 1 cup of the cheddar cheese until blended.
  4. combine meat, vegetables and gravy; spoon into a 9″ x 13″ baking pan.
  5. Cover with potato mixture and the remaining cheddar cheese.
  6. Bake 30 minutes, or until heated through; let sit 5 minutes before serving.

Green Bean Casserole with Bacon

green bean casserole



1 1/2 pounds fresh green beans

1 cup boiling water

12 ounces fresh mushrooms, sliced

8 slices bacon, diced

2 teaspoons minced garlic

4 tablespoons butter

3 tablespoons all-purpose flour

2 cups light cream

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper




  1. In an extra-large skillet cook beans in boiling lightly salted water about 4 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. 
  2. In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
  3. For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute.  Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. 
  4. Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.