Chicken and Rice Pilaf Casserole
One package of prepared chicken-flavored rice pilaf
One large bag of frozen spinach, thawed and drained, squeezed dry
four boneless, skinless chicken breasts (uncooked)
One carton of sliced mushrooms, rinsed
One can of golden-type cream of mushroom soup diluted with one-half can chicken broth (our soup is a specialty-type but I suppose the Campbell's kind would work!)
Two cups shredded sharp cheddar cheese.
I buttered a deep oval pyrex dish, spread the cooked pilaf on the bottom, and topped with the spinach. Then I sprinkled one cup of the grated cheddar. I placed the chicken breasts atop the spinach. I threw in the mushrooms, and arranged them over the chicken. Then I poured the soups over everything and topped with the remaining cheese.
I covered it with a tight-fitting glass lid and cooked it at 350 for one hour and ten minutes...it was perfect!
Discovered by LauraS - recipe by sooz
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