CHICKEN AND RICE CASSEROLE

5
Teresa *G*

By
@BlueGinghamApron

This comforting, creamy and crunchy casserole is one of my family's absolute favorites. For the grandkids, I prepare it as written here, but if it's just us grown-ups, mushrooms, blanched or thawed and drained frozen broccoli, asparagus pieces or peas make a great addition.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

3 oz
cream cheese, room temperature
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
(soup can) milk
2 pkg
ready to eat chicken flavored rice or 17 ounces of cooked rice (i use uncle ben's ready rice)
1/8 tsp
seasoned salt
1/8 tsp
ground black pepper
2 c
cooked chicken
8 oz
sharp cheddar cheese, grated
2 c
crushed cornflakes
4 Tbsp
salted butter, melted

How to Make CHICKEN AND RICE CASSEROLE

Step-by-Step

  • 1Lightly butter a 9"x13" casserole dish.
  • 2In a large bowl, beat cream cheese until fluffy.
  • 3Add 1/2 can cream of mushroom soup and mix well, until cream cheese is well incorporated and no lumps remain.
  • 4Gradually add remaining soups and mix well.
  • 5Slowly add milk and mix well.
  • 6Mix in seasoned salt and pepper and then the rice.
  • 7Add chicken and mix well. (Add vegetables, if desired.)
  • 8Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
  • 9Pour into prepared casserole dish and smooth down.
  • 10Evenly sprinkle cheese over the top.
  • 11In a medium bowl, combine crushed cornflakes and melted butter.
  • 12Spoon evenly over the top of the casserole.
  • 13Bake at 350 degrees, until lightly browned and slightly bubbly all over, about 1 hour, rotating once after 30 minutes.
  • 14Remove from oven and let rest for 10 minutes before serving.
  • 15Cover and refrigerate leftovers.

Printable Recipe Card

About CHICKEN AND RICE CASSEROLE

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids