Robert's Chicken and Rice Casserole

1
Stephanie Leamer

By
@jsbta5

This was shared by a very good friend on Facebook. His mom made it for years and he has since perfected it. Absolutely delicious!

Rating:

★★★★★ 2 votes

Comments:
Prep:
45 Min
Cook:
3 Hr 30 Min

Ingredients

  • 1
    cut-up fryer chicken, floured, and pan-browned)
  • 2
    10-1/2 ounce cans of campbell’s chicken gravy
  • 3
    10-3/4 ounce campbell’s (condensed) cream of chicken soup
  • 2
    14 ounce cans of swanson’s (100% natural) chicken broth
  • 2 c
    cups of mahatma basmati (aged imported enriched indian fragrant rice)
  • 2 Tbsp
    wyler’s instant chicken flavor (granules) bouillon

How to Make Robert's Chicken and Rice Casserole

Step-by-Step

  1. Slow-boiled the fryer chicken, allow it to cool and de-bone it.
  2. In a large mixing bowl with a spatula, empty the contents of the cans of Chicken Gravy and cans of Cream of Chicken Soup, mix thoroughly with spatula (a whisk will work fine too but I do without). Add one-half can of Chicken Broth and mix thoroughly. Add one-half of one can of Chicken Broth and mix thoroughly. Add one more half a can of Chicken Broth and mix thoroughly. (This may sound impossible/wrong/not needed but it is easier to produce the required consistency without “slopping”). Add rice. (Regular rice may also be used.)
  3. With the measuring cup empty the remaining one-half can of Chicken Broth and add Bouillon (granules) and place in Microwave oven for 45 seconds. Remove from Microwave and stir. Slowing pour bouillon into mixing bowl and leave small particles of bouillon out of mix, and mix thoroughly.
  4. Using a cutting board and knife, slice/dice to required/desired size ALL de-boned chicken and add to mixing bowl. Slowly mix thoroughly.
  5. Generously spray 5L Anchor Hocking Glass Baking/Casserole Pan with Pam (I like butter flavored), and slowing and evenly pour entire (using spatula) contents of mixing bowl into the Casserole Pan. The need to evenly distribute the mix WILL BE required. Cover Casserole Pan with foil, I always place shiny side down.
  6. In pre-heated oven, @ 350°F, place in center shelf foil covered Casserole Pan. On the bottom shelf of oven I have a free sheet of aluminum foil to protect from boil-over. Cook @ 350°F for 3-1/2 hours.
  7. **Casserole can sit covered with foil for 20-30 minutes before serving as it WILL BE hot.**

Printable Recipe Card

About Robert's Chicken and Rice Casserole

Course/Dish: Chicken Casseroles


You May Also Like:



Show 5 Comments & Reviews

20 Ultimate Comfort Food Recipes

20 Ultimate Comfort Food Recipes

Kitchen Crew @JustaPinch

Creamy, cheesy, yummy and crazy delicious comfort food to help you get through these cold winter days!

Chicken Dinner Recipes To Try This Week

Chicken Dinner Recipes to Try This Week

Kitchen Crew

One of my favorite things to make during the week is chicken. I always have some handy in the freezer so I don't have to run to the store when...

How To Make Compound Butter

How to Make Compound Butter

Kitchen Crew @JustaPinch

Compound butter sounds extremely fancy and hard to make. In reality, it is extremely simple to prepare and will enhance any meal. They are made by mixing softened butter with...