Easy Chicken and Rice Bake

I love the simplicity of this recipe!  You mix everything together in an 8x8 pan and put it in the oven.  There's no cooking or chopping since all the ingredients are pantry-friendly so they're all ready to go.  I feel like it's the crock pot version (dump, dump, dump, cook) of pantry-friendly recipes!  

The flavor is subtle but delicious.  My kids are big kids now, but I think this would make an easy little-kid-friendly dish.  Give it a try and see what you think!

EASY CHICKEN AND RICE BAKE

PREP TIME:  10 minutes
COOK TIME:  45 minutes

INGREDIENTS

• 1  1/4 c. water
• 3/4 c. uncooked regular long-grain rice
• 1 can cream of mushroom soup
• 2 Tbsp. freeze-dried green onions (I *love* these things!  I never buy fresh green onions any more.)
• 1 tsp. oregano
• 1  1/2 c. freeze-dried chopped chicken (I love this stuff, too!  It's pantry-friendly, yes, but I *love* not having to cook and chop chicken for recipes!  It tastes just like fresh, cooked chicken, too.  If needed, you can substitute this for a 12.5-oz. can of chicken breast chunks, but the flavor isn't the same.)

DIRECTIONS

In an 8x8 baking dish, stir together the soup and water until well-combined.  Stir in the remaining ingredients.  Cover with foil and bake at 375 degrees for 45 minutes.  Stir before serving.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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