For the most part, our Thanksgiving and Christmas menu stays pretty traditional. I can always look forward to enjoying Mom and Grandma's recipes, all of which are my favorites, year after year. They usually handle all the cooking, but I like to contribute in some way, usually by making dessert and a new side. Last year I tried something new by making a creamy chicken and vegetable rice casserole dish and it was a huge hit! It made the perfect side item to be paired with the turkey and other traditional dishes. The best part of all was that it didn't require hours in the making like some holiday dishes either. I'm looking forward to making this veggie rice casserole again soon.
WHAT YOU NEED
2 cans Cream of Chicken Soup
8oz Peas (frozen or canned)
8oz Chopped Carrots (frozen or canned)
1 Garlic Clove, minced
1 tbs Olive Oil
WHAT YOU DO
In a saucepan, cook the jasmine rice
per instructions. In a separate saucepan, sauté the olive oil, garlic, peas, and carrots. Add the cream of chicken soup and mix well over low heat for approx. 5 minutes. Once the rice and cooked and cooled, combine rice into cream of chicken and vegetable mixture and stir until well combined. Continue to heat on low for an additional 5 minutes.
Transfer dish to baking dish and bake in oven on 350 degrees for 15 minutes. Let cool then serve.
I chose not to add any chicken to the dish since we always have a turkey and ham, but you can certainly add it if you wish!
Thank you Mahatma Rice for sponsoring today's post.
Labels: blog meets brand, eat, Food, holiday recipe, recipe, sponsored, thanksgiving recipe