Hello all! Happy Saturday! I hope everyone is having a good week. Today I decided to share with you our Wednesday night dinner, Tyler’s choice. 🙂
Cheesy Chicken & Rice Casserole and Chocolate Pudding Poke Cake. Yummy 🙂
You can’t go wrong with either one of these delicious recipes. Both are quick, easy recipes that your family is sure to love. This is now my youngest son’s favorite meal. He has given me the okay for us to have this every week. Well there you have it! He loves it, I love it. Winner, winner, Wednesday night, Chicken Dinner! 😉
Cheesy Chicken Casserole
By: Arl’s World
1 can (10 1/2 ounces) Campbell’s Condensed 98% Fat Free Cream of Chicken Soup
1 1/3 cups water
1 cup uncooked long grain white rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 tsp pepper
1 can green beans
1 1/4 pounds skinless, boneless chicken breast halves
1/2 c shredded cheese
2 to 3 slices cooked crumbled bacon (optional)
Note: You can use any vegetables you like & frozen, fresh or canned. I used canned green beans because it is what I had on hand and one that my son would eat.
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, garlic powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Sprinkle cheese over chicken and place back in oven for about 5 minutes, just enough time to melt cheese. Top with the crumbled bacon. Let the casserole stand for 10 minutes. Serve.
Chocolate Pudding Poke Cake
By: Arl’s World
1 box yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners’ sugar
4 cups milk
1 8 ounce tub of cool whip
- Prepare and bake cake mix according to package directions for one 9×13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
- Combine 1 box of the pudding mix with the confectioners’ sugar and gradually stir in 2 cups milk. Beat with an electric mixer at low-speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Chill for at least 1 hour. While the cake is chilling; prepare other pudding mix according to package directions for pudding, (you will use the other 2 cups of milk here.) When your pudding is set; add an 8 oz container of cool whip and stir. When your cake has chilled for at least an hour spread pudding mixture on top and serve. Store leftovers in the refrigerator.
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