Meatless chicken pot pan pie

Name: Meatless chicken pot pan pie
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound rice; 20 oz can of cream of chicken soup; 1 (12 oz) can of sliced carrots; 1 (12 oz) can of green peas; 1 (12 oz) can of great northern beans; 1/2 red onion; 1 Tablespoon garlic (i prefer the wet garlic in the jar); 8 oz cheddar cheese (shredded, cubes, doesn't matter)

Danceinator @cook_2787104

North Bend, Oregon

Meatless chicken pot pan pie

Danceinator @cook_2787104

Saved

Ingredients

6 servings

1 poundrice
20 ozcan of cream of chicken soup
1 (12 oz)can of sliced carrots
1 (12 oz)can of green peas
1 (12 oz)can of great northern beans
1/2red onion
1 Tablespoongarlic (i prefer the wet garlic in the jar)
8 ozcheddar cheese (shredded, cubes, doesn't matter)

Saved

Steps

1

Boil rice, add cream of chicken to rice when it's done cooking. Turn heat down to medium.
2

Empty canned vegetables into a strainer, and rinse with cold water. Pour into a separate pot from the rice, and heat on medium-high. Chop onion into the mixed veggies. Pour 1/5 cup oil in with the veggies, and stir occasionally.
3

Add garlic to the rice and stir. I added paprika and parsley, and some cumin. But season as you see fit. Turn off your pots, add the cheese to the rice and chicken soup.
4

Serve with the veggies on the bottom, and the rice over it.