Dump-and-Bake Chicken Rice Casserole

• Meat

  • 6 Chicken breast (about 1.5 lbs., frozen thin boneless skinless

• Produce

  • 1 16 ounce package Green beans, frozen cut

• Canned Goods

  • 3 cups Chicken stock
  • 1 (10.5 ounce can Cream of mushroom soup, condensed

• Pasta & Grains

  • 2 cups Brown rice

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 1 cup Cheddar cheese

Found on theseasonedmom.com

Description

Ingredients

• 6 frozen thin-sliced boneless, skinless chicken breast (about 1.5 lbs.)*
• 16 ounce package frozen cut green beans (do NOT thaw first)
• 2 cups uncooked brown rice
• 3 cups chicken stock
• 1 (10.5 ounce) can condensed cream of mushroom soup (undiluted)**
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup panko breadcrumbs***

Directions

• Preheat oven to 400 degrees F.
• Spray a 13 x 9-inch baking dish with cooking spray and set aside.
• Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
• Whisk together chicken stock and condensed soup until combined. Pour in the dish.
• Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
• Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.