Memorial Day Recipes

Chicken Rice Casserole

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Chicken Rice Casserole

Rating:

(2 votes) 5 2

This is delicious and made with cream of mushroom soup. It comes out of the oven with cheese bubbling on the top, so tasty!It's a great recipe for using up leftovers.

Shared by Rebecca007,
Tucson, AZ

Ingredients

  • 1-2 cooked boneless, skinless chicken breasts, cut into pieces
  • 2 C. cooked rice (preferable Jasmine)
  • 1 can cream of mushroom soup
  • 1/2 C. milk
  • 1 med. pkg. frozen mixed vegetables (with lima beans)
  • 2 C. grated Colby/Jack Cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. basil
  • 1 1/2 tsp. oregano
  • 1/2 tsp. lemon pepper
  • olive oil for sauteing
  • salt and pepper to taste

Directions

Take out your casserole dish (with cover) out and put in your cooked rice. Now add cooked chicken pieces, spreading throughout.In a tall saucepan, with olive oil, cook the onion and garlic until soft. Pour in the frozen vegetables and warm through, adding the spices. Add the cream of mushroom Soup, stirring throughout. This is when you eyeball the casserole and the saucepan, so you know how much milk to add. It's important to get it right in the saucepan, it will not blend if you try to add to casserole. It's OK to err on the side of too much, but just a bit!Turn up the heat to medium for a few minutes, until the mix is bubbling. Remove from heat and pour over the casserole, again mixing well. Then put the shredded cheese over the top. Be sure the cheese goes completely over top! Cover and bake in a 350-degree oven for 30-40 minutes, For the last 5-10 minutes, remove the cover so the cheese can completely melt. 

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Reviews (1)

  • Please let me know if you've tried it, what you think of it?? We all want to know if others like our recipes, no?? Thanks mucho, Rebecca in Tucson, AZ

    Flag as inappropriate Rebecca007  |  October 7, 2008

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