"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Bergmann
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2- 14.5 oz. cans French-style green beans, or 1- 16 oz. bag frozen French-style beans, partially thawed.
2- 4 oz. cans sliced mushrooms
5 T. butter, melted
1 6.2 oz pkg. Uncle Ben's Long Grain & Wild Rice (Fast Cook Recipe)
3 c. cooked chicken, cut up
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. water
Seasoning packet from rice box

Directions:
Directions:
Drain canned green beans (or use partially thawed frozen beans) and mushrooms and place in bottom of a 9 x 13 in. casserole dish. Pour melted butter over beans. Add rice, spreading evenly. Add cooked cut up chicken. Using a wire whisk, mix together until smooth the canned soups, water and seasoning packet. Pour over casserole, completely covering all ingredients. Shake pan gently to distribute liquid evenly. Bake uncovered at 350 for 1 hour.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I use a rotisserie chicken from the deli, saves time and chicken is always moist. For variation, try this recipe with leftover cooked ham.

 

 

 

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