Chicken and Rice Casserole

Nothing like a great casserole on a rainy day!

Ingredients:
2 chicken half breasts
2 cans non fat cream of mushroom soup
Large handful of spinach leaves
1/4 cup peas
1/4 cup corn
1/2 yellow onion
2 minced garlic
1 tablespoon crumbled bacon
1 tablespoon olive oil
1/4 cup bread crumbs
1/2 cup shredded cheese
1 Tablespoon chopped Italian parsley
2 green onions, diced
1 cup white rice

Preparation:
Place 2 cups water, 1 cup rice and 1 teaspoon salt in your rice cooker. Cook the rice ahead of time. When the rice is done remove the lid and let cool until you're ready to assemble the casserole.
 

Heat a 10" sauté pan to medium high. Add the olive oil, onion and garlic. Sauté for about 7 minutes so the onion and garlic are translucent. Add the bacon, peas, corn and spinach and toss until the spinach leaves cook down. Once the spinach leaves and cooked down mix in the 2 cans of  cream of mushroom soup. Turn off the heat and assemble the casserole.

 

Prepare your baking dish by spraying with canola oil. Take the cooked rice and place into the bottom of the baking dish. Take the chicken mixture and place on top of the rice. Sprinkle the top of the casserole with bread crumbs and then shredded cheese. Cook the casserole at 350 degrees for 45 minutes.

 

To serve, place a portion of chicken and rice casserole on a serving plate and garnish with chopped Italian parsley and diced green onions.