Chicken and Rice Casserole

Lisa Swarm

By
@ShoeGirl

My mom use to make this all the time when I was a kid. It was one of the first recipes I asked her for when I moved out on my own. I still love this now as much as I did as a kid. I did add one item to the recipe and once my mom tried my version she changed hers too. Thanks for the recipe mom!

You can also substitute turkey for the chicken. She did that a lot after Thanksgiving to use up the left over turkey. Additionally you could add your choice of veggies. For a rotisserie recipe see my other recipes.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

3 c
rotisserie chicken, shredded & deboned
2 c
uncooked rice
2 can(s)
tomato soup
1/4 c
parsley flakes
8 oz
processed cheese

Directions Step-By-Step

1
Preheat oven to 350°. Shred the chicken (or turkey). Cook the rice to the package directions. Once the rice is done add soup, chicken and parsley and mix together (and veggies if you wish). Pour in to a 9 x 13 pan.
2
Slice the processed cheese and put over entire casserole.
3
Put pan in oven for 10 minutes or until cheese is melted.
4
Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Casserole