CHICKEN AND RICE CASSEROLE
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cream cheese, room temperature
cream of mushroom soup
cream of chicken soup
ready to eat chicken flavored rice or 17 ounces of cooked rice (i use uncle ben's ready rice)
ground black pepper
sharp cheddar cheese, grated
salted butter, melted
Lightly butter a 9"x13" casserole dish.
In a large bowl, beat cream cheese until fluffy.
Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
Gradually add remaining soups and mix well.
Slowly add milk and mix well.
Mix in seasoned salt and pepper and then the rice.
Add chicken and mix well. (Add vegetables, if desired.)
Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
Pour into prepared casserole dish and smooth down.
Evenly sprinkle cheese over the top.
In a medium bowl, combine crushed cornflakes and melted butter.
Spoon evenly over the top of the casserole.
Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
Remove from oven and let rest for 10 minutes before serving.
Cover and refrigerate leftovers.
Last Updated: Sat, Oct 29, 2016