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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from Women's Work, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chicken, chunked
2 cups long grain white rice
1/4 cup finely chopped onion (1/2 of a small onion)
1/4 cup finely chopped celery (about 1 medium to large stalk)
1 10 oz can cream of mushroom soup
1/2 cup milk
1 cup Velveeta, cubed
2 cups chicken broth
1 stick or 1/2 cup butter
1/2 cup flour
1/2 tsp seasoned salt
1 tbs. dried parsley
1/2 tsp. garlic salt
1/4 tsp. pepper
1 tsp. paprika
Directions:
Directions:
Cook rice according to package directions. Rinse and drain well. Melt butter in large saucepan. Add onion and saute 2-3 minutes to soften. Add flour, salt and pepper, and mix with butter. Cook for 1 minute. Add chicken broth and mix until flour and butter are fully incorporated. Cook 1-2 minutes. Add soup and water. Mix. Add velveeta and stir until melted. Fold in rice, then chicken, parsley, seasoned salt and garlic salt. Pour mixture into buttered casserole dish, or 9x13 baking dish. Sprinkle with paprika. Cover with foil and bake in 350º oven for 1 hour or until casserole sets
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1:30
Personal Notes:
Personal Notes:
I recommend roasting your own chicken and saving the broth to use in this recipe.

Also, here are some great variations:
#1 Substitute cream of celery soup, add 1/4 tsp. each of poultry seasoning and sage, don't add pepper.
#2 Substitute roasted turkey and turkey broth for the chicken and chicken broth.
#3 Substitute cream of chicken soup

 

 

 

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