Chicken and Rice Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I adapted this from a tuna and rice casserole that I saw on this site, because my husband doesn't like hot tuna, and I had a lot of leftover chicken to use up. I think it would be good with cheddar cheese, crushed french onion rings, or bread crumbs for a topping. Ingredients:
1 (7 ounce) package chicken rice-a-roni |
2 cups shredded cooked chicken |
1/2 small onion, chopped and sauteed |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1/2 cup water |
1 (4 ounce) can mushroom pieces, drained |
1 cup frozen french-cut green beans |
Directions:
1. Cook rice a roni according to package directions. While this is cooking, put together in large casserole dish, all the remaining ingredients. Add rice a roni and mix together. Bake for 30 to 35 minutes at 350 degrees.
|
|