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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from The Cyr Family Cookbook, 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:  
1 1/4 c. raw white rice
1 can (10.5oz.) cream of mushroom soup
1 can (10.5oz.) cream of celery soup
1 can (10.5oz.) cream of chicken soup
1/4 c. butter
1/4 c. cooking sherry
10 pieces boneless chicken
1/2 c. blanched almonds
1/3 c. grated parmesan cheese
Directions:
Directions:
Preheat oven to 275º. Lightly butter a shallow 3 qt baking dish.
Combine soups, butter & sherry. Sprinkle rice over the bottom of the dish. Put 1 1/2 c. soup mixture over the rice. Layer with chicken and add remaining soup. Sprinkle with almonds and cheese. Cover with foil and bake for 3 hours, then take foil off and bake at 400º for 20 minutes to brown.
If you are in a hurry, cook the rice first, combine the dish and cook at 350º for 1 hour, then brown at 400º for 20 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
3 1/2 hours with cooking time

 

 

 

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