CHICKEN AND RICE CASSEROLE

Teresa G.

By
@BlueGinghamApron

This comforting, creamy and crunchy casserole is one of my family's absolute favorites. For the grandkids, I prepare it as written here, but if it's just us grown-ups, mushrooms, blanched or thawed and drained frozen broccoli, asparagus pieces or peas make a great addition.


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Comments:

Serves:

12

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

3 oz
cream cheese, room temperature
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
(soup can) milk
2 pkg
ready to eat chicken flavored rice or 17 ounces of cooked rice (i use uncle ben's ready rice)
1/8 tsp
seasoned salt
1/8 tsp
ground black pepper
2 c
cooked chicken
8 oz
sharp cheddar cheese, grated
2 c
crushed cornflakes
4 Tbsp
salted butter, melted

Directions Step-By-Step

1
Lightly butter a 9"x13" casserole dish.
2
In a large bowl, beat cream cheese until fluffy.
3
Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
4
Gradually add remaining soups and mix well.
5
Slowly add milk and mix well.
6
Mix in seasoned salt and pepper and then the rice.
7
Add chicken and mix well. (Add vegetables, if desired.)
8
Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
9
Pour into prepared casserole dish and smooth down.
10
Evenly sprinkle cheese over the top.
11
In a medium bowl, combine crushed cornflakes and melted butter.
12
Spoon evenly over the top of the casserole.
13
Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
14
Remove from oven and let rest for 10 minutes before serving.
15
Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids