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Chicken Rice Casserole

Was determined to keep cooking today - and I love to cook - so I made this casserole!






Right now my goal is: No Fast Food. Period. Fri/Sat/Sun/Mon - four days so far. We'll see how tomorrow works out.

I'll get into the "healthier" recipes later, if I can develop a habit of cooking at home. It's not too bad, though: skim milk, low-fat cheese. I've been making myself develop a staples grocery list as I've gone along these past four days, through the kitchen.

And I've been sticking to one cup of coffee per day. I have loads of herbal tea, but I'm not in the habit of making it. I didn't take a nap Friday or Sunday, and only an hour on Saturday, but I did sleep for three hours today - mostly because I was seriously stressed out, rather than tired.

Other pictures and recipe stuff behind the cut!




1. One cup of white rice plus two cups of hot water plus 1 tbsp of butter. Five minutes on high in the microwave, stirred and then 15 minutes on 50% power. Then fluffed.




2. I diced up two large chicken breasts, half a large Vidalia onion and three stalks of celery. Sauteed them with salt and pepper.





3. I mixed together: a heap o' low-fat cheddar cheese (a cup, I think), 2 cans of cream of mushroom soup, 1 cup of skim milk and 1 cup of light sour cream together.





4. Then I mixed it all together and baked for an hour on 350F until the top was golden. See picture at top.

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Comments

( 2 comments — Leave a comment )
lifetaketwo
Sep. 6th, 2011 12:09 pm (UTC)
I am licking my screen as we speak.
shesingsnow
Sep. 6th, 2011 06:47 pm (UTC)
WOOT!
( 2 comments — Leave a comment )