-
1
Pre-heat the oven to 400 degrees.
-
2
Cut the chicken into small, bite-sized pieces.
-
3
Spray a casserole dish with non-stick spray, or line with non-stick aluminum foil.
-
4
In your casserole dish, put down a bed of the rice.
-
5
Pour the cream of chicken onto the rice, and stir well.
-
6
Use cream of whatever floats your boat if you're not huge on cream of chicken.
-
7
OPTIONAL - You can add a little bit of water to thin out the cream of chicken if it seems a little thick - I usually fill the can of cream of whatever halfway with water and stir that in, but you can add more or less to your tastes.
-
8
Lay the chicken pieces onto the bed of rice & soup.
-
9
Sprinkle all the spices on top.
-
10
Raid your pantry and add whatever else you feel like using.
-
11
Add more garlic and less red pepper flakes, use Mrs.
-
12
Dash if you want to; this is where you get to make the recipe your own.
-
13
No need to stir everything up just yet, but you can if you want.
-
14
Bake at 400 degrees for twenty minutes.
-
15
Take the casserole dish out of the oven and give everything a nice stir.
-
16
Bake another 15-20 minutes, or until the chicken is at temperature.
-
17
Give everything another stir once it's out of the oven, serve it up, & enjoy.
