If you love Green Bean Casserole, then this meal is for you…..oh, yeah, and it only took 25 minutes to make it, well real cook time anyway.
This was sooooooo good that I ate it for dinner the night I made it, lunch the next day and dinner too! Seriously yummy stuff!
2 (13 oz) cans of all natural chicken breast in water
2 (10.75 oz) cans of Campbell’s Cream of Mushroom soup
2 (15 oz) cans of baby peas
2 (6 oz) containers of French’s fried onions
2 cups cooked white rice
salt and pepper to taste
a sprinkle of Adobo
Make your white rice. Using 4 cups of water, heat to a boil, then add your 2 cups of dry rice, stir and reduce heat to the lowest setting. This will take about 20-25 to cook.
About half way through your rice cooking time, preheat your oven to 425〫F.
In a 9×13 oven safe baking dish empty your cream of mushroom soup cans. Add your chicken, Do Not Drain the canned chicken, use the canned water to thin out the cream of mushroom soup. Drain the water off first, then add your cans of peas. Mix these ingredients until the soup is thinned out. Add in one container of French’s fried onions, mix well. Check the rice, if it is almost cooked, then scoop it out of the pot and put it into your casserole dish. Mix this well. Salt, pepper and sprinkle your Adobo, mix well again. Flatten out the mixture and then cover the top with the other container of French’s fried onions.
Bake for 20-25 minutes until heated through and the onions on top start to brown. Serve with your favorite bread and enjoy!
Many blessings today and everyday,