Baked Chicken, Mushroom, and Carrot Rice Casserole

Baked Chicken, Mushroom, and Carrot Rice Casserole

Rating:

(0 votes) 0 0

This delicious brown rice casserole is loaded with chicken, mushrooms, and carrots. To add a bit of crunch, mix in slivered almonds and water chestnuts.

Shared by

Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 (14 oz.) can beef broth
  • 2 chicken breasts, uncooked and diced
  • 1 C. brown rice, uncooked
  • 1 C. carrots, diced fine
  • 1/2 C. milk
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1/2 C. condensed cream of chicken soup
  • 1/4 C. butter

Our Readers Also Loved

Directions

Preheat the oven to 350 degrees and grease a 2-qt. casserole dish. In a bowl, combine the beef broth, chicken, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter. Mix well. Pour the mixture into the prepared casserole dish and bake, uncovered, for 1 hour, or until all the liquid is absorbed and the rice is tender.

Around The Web