chicken and rice casserole

Name: Chicken and Rice Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) rotisserie chicken, shredded & deboned; 2 cup(s) uncooked rice; 2 can(s) tomato soup; 1/4 cup(s) parsley flakes; 8 ounce(s) processed cheese

(1 RATING)

59 Pinches 1 Photo

Lisa Swarm

Indianapolis, IN

Updated on Jul 1, 2013

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.

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

3 cups rotisserie chicken, shredded & deboned
2 cups uncooked rice
2 cans tomato soup
1/4 cup parsley flakes
8 ounces processed cheese

How To Make chicken and rice casserole

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.

Step 2

Slice the processed cheese and put over entire casserole.
Step 3

Put pan in oven for 10 minutes or until cheese is melted.
Step 4

Enjoy!
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