Chicken Rice Casserole

Tina Leffelman

By
@PaigeMatthews225

I came up with this when looking through the cupboard to see what I had to make for dinner, and I made it up as I went along. Turned out really well, and my fiance loves it.


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Serves:

6

Prep:

30 Min

Cook:

30 Min

Ingredients

1 can(s)
cream of chicken soup
1 can(s)
milk
2
chicken with herbs bouillon cubes
2 c
hot water
1 Tbsp
minced garlic
1 tsp
nature's seasons (can also use 1/2 tsp salt and 1 tsp pepper instead)
5 dash(es)
hot sauce (optional)
4 c
minute rice (uncooked)
2
boneless, skinless chicken breasts
6
dried sage leaves, crumbled or 1/2 tsp bottled sage

Directions Step-By-Step

1
you can either grill or bake your chicken, seasoned to taste, and then cut it into chunks.
2
While the chicken is cooking, combine soup and milk in a 9x13 pan or a 2-1/2 quart casserole dish. Put bouillon cubes into 2 cups of water and microwave until cubes are dissolved, then add this to the soup and milk in the dish.
3
Add nature's seasons (or salt and pepper), hot sauce (if desired) and minced garlic, and then stir in uncooked minute rice.
4
Once chicken is cooked, cut into chunks and mix into casserole.
5
Bake in a 350 degree oven for 30-35 minutes, or until rice is tender. Serves 6.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy