Easy Luncheon Chicken and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 15 |
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I tweaked several recipes and ideas from friends and came up with this easy dish. My kids love it, and so did about 30 ladies I served it to at a luncheon. The chicken can be cooked, diced, and frozen way ahead of time. The chicken needs to be thawed before assembling the recipe. I have used the lowest fat cream of celery & mushroom soups with success. If you can't find cream of onion soup, just substitute another cream soup. FYI: 6 cups diced cooked chicken weighs about 2 pounds. Ingredients:
3 cups uncooked rice |
1 (10 1/2 ounce) can cream of onion soup |
1 (10 1/2 ounce) can cream of celery soup |
1 (10 1/2 ounce) can cream of mushroom soup |
2 (14 1/2 ounce) cans chicken broth |
6 cups diced cooked chicken |
Directions:
1. Combine rice, soups, and chicken broth.
2. Pour into a greased 9 x13 casserole dish.
3. Sprinkle chicken on top, and push under the mixture a little to moisten.
4. Cover dish with foil, and bake at 350 degrees F for 1 1/2 hours.
5. Note: The dish will be completely full, so be careful when placing in oven.
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