Rice Chicken and Potato Casserole
Y’all, Those busy weeknights and you are just exhausted But you want to get dinner on the table at a reasonable time. Also you want something Fast and easy? Well here is your dish something simple and easy NO PREP WORK 🙂
Rice Chicken and Potato Casserole
So this isn't a paid sponsorship for knorr rice sides, at least not yet! But I love these Rice sides when I tell you some days I want an easy meal that I can make and walk away, and you always want something fulfilling. So I created this recipe and its super simple and soo good.
Ingredients
- 3 Large Potatoes I used Yukon gold but you can use whatever you would like.
- 2 packs know rice sides I used cheddar broccoli
- 1 pack frozen cooked chicken breast about 5 pieces in each
- 2 cups white cheddar shredded cheese
- 1 15oz jar cheese
- 3 tbsp butter chopped
- salt & pepper
- 3 tbsp olive oil
- 12 oz bag of frozen spinach
Instructions
- Preheat oven to 375
- Add in your diced potatoes to a baking dish and add olive oil and salt and pepper for taste. cover and place in oven for 20 minutes until tender. remove from oven.
- cook both packs of know rice sides following the directions on the package 🙂
- add the rice to baking dish. using the "stuffing" from my stuffed broccoli and cheese chicken recipe" layer that on top of the rice. or if you did not make it. cover the rice with the 2 cups of cheddar cheese and top with bag of frozen spinach. pour the jar cheese generously over the spinach and top with the chicken top the chicken off with butter and season with salt and pepper and cover and place back into the over for 25minutes until the chicken is done and cheese bubbling and melted.
- serve while hot!
Notes
If you made the “stuffing” from my stuffed potato and broccoli chicken recipe you can omit the the shredded cheese and the spinach
This recipe is super simple and easy and fulfilling to make.
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