This Easy Chicken Pot Pie Casserole Recipe post is brought to you by Minute® Rice. All opinions are my own. #TimeOutforMinute
Football season is here, the weather is changing and my schedule is crazier than ever. School for the kids, projects they have to complete, holiday shows and life in general often gets in the way of prepping meals that take too long in the kitchen. So come Saturday and Sunday, when I want to relax and enjoy my favorite team playing, I don’t want to spend the entire game in the kitchen. But, especially if I have friends over to watch with me, I want to have some great food on the table. A while back I made a recipe for Easy Chicken Pot Pie Casserole with Minute® Whole Grain Brown Rice. It was such a hit that when I was invited to a live event on behalf of Minute® Rice with some other Houston Bloggers, I made it again to take.
This recipe is simple anyway but using the precooked parboiled 100% whole grain brown rice, I shaved even more time off of it’s prep without sacrificing the nutritional value or taste! I sat it down next to other amazing recipes that bloggers had made with other Minute® Rice varieties. I also love to cook with Minute® Rice White Rice because it is a family favorite. But now they also have Minute® Multi-Grain Medley, which is made with 100% whole grains – brown rice, Thai red rice, wild rice and quinoa. I was excited to see so many options made for a quick game day get together!
The Greek Minute® Multi-Grain Medley Salad Recipe that Freebies4Mom.com brought and the Easy Layered Bean Dip Recipe from The Simple Parent were two that really stood out as flavorful and perfect for a football table! I talked to them both at the event and made notes because both were made in no time thanks to Minute Rice and their fast cooking time!
This Easy Chicken Pot Pie Casserole Recipe was so good, as usual, that one of the guests pulled out to go containers and took the little leftovers with her! I was OK with that because it is so simple to throw together that I can whip another up in less than 20 minutes!
- 3 Cups Minute® Whole Grain Brown Rice
- Water according to package instructions
- 1 pkg refrigerated crescent rolls
- 3 Chicken Breasts, cooked and cubed (you can use packaged)
- 1 can (10¾ oz.) condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 pkg (12 oz.) frozen peas and carrots, thawed
- ½ tsp garlic powder
- non-stick cooking spray
- Prepare rice according to package directions. I did reduce by a few minutes since I knew this would be going in the oven as well. Preheat oven according to crescent roll package directions. Heat all ingredients except crescent rolls in large skillet over medium heat until mixture is hot. Place mixture in a 9” x 13” x 2” baking pan which has been coated with non-stick cooking spray. Unroll crescent roll dough and lay over the top. Don't separate. Place one entire piece of dough on top of mixture. Bake according to time shown on crescent roll package, or until golden brown.
A few tips on this one:
- You can make the casserole ahead of time leaving off the crescent roll and refrigerate. Just make sure to reheat the casserole about 15 minutes before adding the crescent roll and cooking for the allotted time.
- Mix any veggies you want into it but smaller ones lead to a better texture.
- Make this with any Minute Rice variety!
With the holidays and the big game coming up, easy and delicious recipes are a must. Minute Rice offers a cut in time with no cut in flavor or quality!
What dish would you make with Minute Rice?
This Easy Chicken Pot Pie Casserole Recipe post is brought to you by Minute® Rice. All opinions are my own. #TimeOutforMinute
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