Monday, November 17, 2014

Easy Chicken Casserole

I was in the mood for a chicken casserole one night so I looked up Campbell's chicken casserole ideas and decided to go off of that. Since my fiance loves peppers and onions I decided to add to that recipe and make my own version.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup or Campbell's Cream of Chicken Soup (I used cream of chicken)
1 cup water
3/4 cup uncooked rice or quinoa (I used quinoa for a healthier touch)
1/4 teaspoon paprika
1 pound skinless, boneless chicken breast halves
1/2 cup red onion
1 small green pepper
1/2 a can (15 1/4 ounces) of whole kernel sweet corn

Mix quinoa, soup, water, onion, pepper, and corn together and pour into a cake pan.

Cut the chicken breasts in half and place on top of the quinoa soup mixture. Sprinkle paprika on top of chicken.

Bake at 375°F for 45 minutes or until chicken is cooked through and quinoa/rice is tender. Let sit for 5-10 to cool and Enjoy!