Hi AJ,

My husband always loves when I serve this because of the cranberry sauce I serve alongside it with some canned beans. If you wanted to serve it alongside a helping of white rice, it would go nice with the sauce it makes.

But if you want some starch added in it, how about trying this one:

Chicken and Stuffing Casserole
serves 6-8

4 skinless, boneless chicken breasts
1 can cream of mushroom soup
3 Tbsp. olive oil
3 garlic cloves, pressed
salt and pepper to taste
1 (16 oz.) container sour cream
1 cup chicken broth (Superior Touch)
1 cup sliced fresh mushrooms
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/2 cup golden raisins
1/2 cup chopped pecans
1/4 cup melted butter
1 cup mixed frozen vegetables, thawed and drained
1/2 cup frozen peas, thawed

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup, and all veggies. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, golden raisins, pecans, butter and broth. Set aside. Spread stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce, salad, and biscuits.

or this one...thay area all delicious!!

Chicken and Rice Casserole

1 1/2 cups raw white rice
4 chicken breasts, boneless, skinless, cut into chunks
1 med. onion, chopped
1 sweet roasted red bell pepper, chopped
4 garlic cloves, crushed
1/2 cup sliced pimiento stuffed-olives
1/4 cup capers
1 (10. oz.) box chopped broccoli bits, thawed and drained
1 can golden cream of mushroom (Campbells')
1 cup chicken broth
3/4 cup Vino seco
1/2 tsp. fresh chopped oregano
1/2 tsp. fresh chopped cilantro
1 bay leaf
4 Tbsp. olive oil

For decoration: Asparagus spears from a can, drained
a few roasted red bell pepper strips
1/2 cup drained green sweet peas

Preheat oven to 350. Spray the inside of a 3-qt. corning casserole with Pam or similar spray. Sprinkle rice evenly over. Layer broccoli over.

In frying pan, saute the onion, red bell pepper and bay leaf til onion is limp. Add garlic and saute for 2 min. more. Add chicken chunks and saute til chunks are browned.

Meanwhile, mix in a large bowl soup, vino seco, and broth. Whisk together. Place the chicken and veggies over the broccoli and pour the liquid over. Foil tightly and bake for 1 hour and 15 min. Check for moistness after 1 hour. (I take mine out at this time, 'cause it's perfect). Toss rice to blend. Decorate top arranging asparagus spears and roasted bell pepper strips and sprinkling a few sweet peas on top.