I like easy dinners. I mean really easy dinners. With Jeffrey playing soccer non-stop, Zach having a great Music and Movement class, and all of the other day-to-day life, sometimes it is almost dinner time and I’ve forgotten to even think about dinner. It has nothing to do with me having trouble putting down the book I’m reading or anything. It’s totally everyone’s schedules. I swear.

Anyway, this dinner is so ridiculously easy that I can’t believe I didn’t make it sooner.

Start out with three-ish chicken breasts. It’s not an exact science. I used 3 because I had 3 thawed, but if they’re really big, use two. If they’re tiny, use more. You’ll also need 3 bags of Birds Eye Steamfresh Specially Seasoned Southwestern Style Rice. It is seasoned, and has bell peppers, onions, and corn already in it. You’ll also want to check into Campbell’s Great for Cooking Soups– a can of Cream of Chicken and a can of Cheddar Cheese soup are perfect. Add in a drained can of Rotel and you’re golden. I used Mild Rotel because my family just can’t take the spice, but if your family is able to handle it, by all means, load that puppy up with some Hot Rotel (or at least Original).

Cook the chicken fully, then shred it into bite-sized pieces.

Pour the still-frozen rice in and break it up. Yes, it will be a little bit icy– that’s part of how it steams. This will cook into the food when you bake the dish. Now, mix in your chicken.

You’re on the home stretch now with this dish… stir in the two great for cooking soups and the drained Rotel, then pop the casserole in the oven at 350 for about 20 minutes, until the casserole is hot and bubbly.

It serves 6-8 people, and it’s so quick and easy to make that you’ll be out of the kitchen and back to reading… I mean, uh, driving the kids around to all of their stuff… in a heartbeat.

Love easy recipes? Try my Tuscan Sausage and Bean Soup, Pollo Magnifico Freezer Meal, or Hearty Cheeseburger Soup!

What’s your go-to “I forgot to cook dinner!” recipe? Share it in the comments below!