Chicken Rice Casserole
2 cchicken broth
1+ cchicken breast, cubed or shredded cooked chicken
2 can(s)cream of chicken soup
·salt & pepper to taste
1/2 ccelery, chopped (optional)
1/2 cgrated cheese (optional)
8 ozmushrooms, sliced (optional)
How to Make Chicken Rice Casserole
- Preheat oven to 350*.
Saute chicken, onion, mushrooms, and celery until chicken is no longer pink. If using pre-cooked chicken, saute only the vegetables.
- Pour rice and chicken broth into a 10 inch casserole dish. Add chicken mixture, salt and pepper, and finally spread the cream of chicken soup over the top.
- Cover with foil, and bake about 35 minutes, or until bubbly. If adding cheese, sprinkle over the top and return to oven until melted, about 3 minutes. Serve with a steamed vegetable.
- ****NOTE: I have used white, brown, wild, and Minute rice all with success. I also often use meat from a rotisserie chicken to save time.