Chicken and Rice Casserole

Pat Duran


This is one of my family's favorite recipe meals. Sometimes I change up and use pork chops and mixed vegetables with the rice.
Anyway I make it is is always eaten up.
Quick and easy on the table in about 35 minutes.


★★★★★ 1 vote

4-6 servings
5 Min
35 Min


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  • 1 1/2 c
    uncooked jasmine rice
  • 2 c
  • 6 medium
    chicken tenderloins
  • 1-2 Tbsp
    vegetable oil
  • ·
    seasoned salt,black pepper and garlic powder to taste
  • 1 Tbsp
    dehydrated chopped onions
  • 1 pkg
    (2.5 oz.pkg.)crockery gourmet dry chicken seasoning mix for crock pot
  • 2 c
  • 10 3/4 oz
    can golden mushroom soup,diluted with 1 soup can of water
  • 2 c
    frozen peas

How to Make Chicken and Rice Casserole


  1. Preheat oven to 350^ and spray a glass baking dish with oil. Set aside.
    Cook rice and 2 c. water in a rice cooker or large saucepan until rice is cooked tender. Remove from heat and add the onion, dry chicken crockery seasoning mix and 2 cups of water and golden mushroom soup and 1 soup can of water and the peas. Mix all this together and pour into prepared dish.
  2. While rice is in the cooker:
    Heat electric skillet to 250^ or large skillet over med-lo heat and add the oil and fry chicken pieces until beginning to brown turn over pieces and sprinkle with the salt, pepper and garlic powder to taste. Flip over the chicken and sprinkle same on other side. Fry until golden brown.
  3. Place chicken pieces on top of the rice mixture. Cover lightly with foil.
    Bake 30 minutes until bubbly; then remove foil and bake 5 minutes more. Let set 6 minutes and -Serve

Printable Recipe Card

About Chicken and Rice Casserole

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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