chicken and rice casserole

Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Ingredients: 3 pound(s) chicken breast halves, skinless and boneless or cut-up chicken with skin on; 4 can(s) cream soup, choose from celery, mushroom and chicken; 1 1/3 cup(s) chicken broth; 1 1/3 cup(s) white rice; 1 tablespoon(s) butter or margarine if using skin-on chicken; dash(es) pepper, garlic or preferred spices

(1 RATING)

59 Pinches

Janet M

Fort Calhoun, NE

Updated on Feb 15, 2012

My mom used to bake this recipe almost weekly on Sunday nights for dinner. This is what makes it such a special recipe to me. I hope you enjoy it. It is my first recipe post.

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prep time 15 Min

cook time 1 Hr 30 Min

method ---

yield 6 - 8

Ingredients

3 pounds chicken breast halves, skinless and boneless or cut-up chicken with skin on
4 cans cream soup, choose from celery, mushroom and chicken
1 1/3 cups chicken broth
1 1/3 cups white rice
1 tablespoon butter or margarine if using skin-on chicken
dash pepper, garlic or preferred spices

How To Make chicken and rice casserole

Step 1

Preheat oven to 350-degrees. Spray a 9X13" pan.

Step 2

Empty cans of soup into a mixing bowl. Add rice, and broth that has been heated to boiling. Mix these ingredients together and empty into pan. Add chicken to top and dot with butter if preferred. Sprikle with pepper, garlic or whatever seasonings you prefer.
Step 3

Bake for 1 1/2 - 2 Hrs. Checking after 1 1/2 hrs. You want a nice crispy color on the top. Enjoy.
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