Chicken n Rice Casserole - Dee Dee's

Diane Hopson Smith


Casseroles can be a cooks best friend at times! They are quick, easy and full of flavor.

Most casseroles are loaded with heavy sauces and cheese, which is what makes them so tasty and inviting. Even though this recipe is on the lighter side, it's not lacking in flavor.

Adapted from my 1999 Southern Living Cookbook.

Hope you enjoy!

Photo's are mine.

pinch tips: How to Carve a Whole Chicken





15 Min


1 Hr




1/2 c
celery, chopped
1/4 c
onion, chopped
2 clove
garlic, minced
light olive oil
8 oz
pkg fresh sliced mushrooms
1 c
long grain rice, uncooked
1 can(s)
(10 3/4 oz) reduced fat cream of chicken soup, undiluted (or cream of mushroom)
1 can(s)
(8 oz) sliced water chestnuts, optional
3 Tbsp
fresh parsley, chopped, optional
1/4 c
dry sherry
chicken breast halves, skinned
salt and pepper to taste

Directions Step-By-Step

Preheat oven to 350 degrees.
In a large skillet, saute' the celery, onion, and garlic in a small amount of olive oil for about 5 minutes or until vegetables are tender; add mushrooms and cook for 2 more minutes.
Stir in remaining ingredients (except the chicken); cook just until it starts to simmer.
Spoon into a lightly greased 13 x 9-inch baking dish; top with chicken breast. Sprinkle with additional salt and pepper. Bake for 1 hour to 1 hour and 15 minutes. Check after 1 hour to see if rice is done. Bake longer if necessary to ensure rice is cooked.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #Casserole