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Chicken-and-Rice Casserole

Chicken-and-Rice Casserole

This quick chicken casserole starts on the stovetop and goes for a quick bake in the oven. This easy chicken dish is ideal for gifting to new moms, families in needs, or just wonderful neighbors.

Southern Living APRIL 2007

  • Yield: Makes 8 servings
  • Cook time:17 Minutes
  • Prep time:30 Minutes
  • Bake:25 Minutes

Ingredients

  • 1 1/2 cups uncooked long-grain rice
  • 1/2 cup butter
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 2 (10 3/4-oz.) cans cream of chicken soup, undiluted
  • 3 cups chopped cooked chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup (4 oz.) shredded Cheddar-colby cheese blend
  • 1/4 cup fine, dry breadcrumbs

Preparation

1. Prepare rice according to package directions.

2. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, chicken, salt, and pepper.

3. Combine chicken mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

4. Bake at 350° for 25 minutes or until cheese is melted.

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