When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too.
-Jennifer Biggs Cassel, Mediapolis, Iowa
I'VE had this recipe for 50 years and have probably made it hundreds of times.
This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day.
-Mary Nelms, Jacksonville, Florida
I like to experiment with different ingredients when I make this popular dish. Try celery instead of bok choy or toasted almonds instead of cashews. Each and every combination turns out great! —Aysha Schurman, Ammon, Idaho
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
"I combined the best of three favorite recipes to come up with this tender and tasty chicken-rice combination," writes Cathee Bethel of Lebannon, Oregon. "It's my family's favorite way to eat chicken."
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon