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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from All My Best Recipes, 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 c uncooked long grain wild rice
2 c chicken broth
2 boneless chicken breasts
1/2 onion, chopped
2 garlic cloves, minced
4 Tbsp butter, divided
1 c mushrooms, sliced
3 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 1/4 c milk
3/4 c mayonnaise
2 celery ribs, sliced
1/2 c frozen peas
1 Tbsp lemon juice
1 cup bread crumbs
Directions:
Directions:
Bring chicken broth to boil in a sauce pan. Add rice and reduce heat to medium-low. Cover and simmer 30 minutes or until all liquid is absorbed.

While rice is cooking, put chicken breast into a microwave-save dish with lid. Microwave for 5 minutes. Check for doneness and microwave another 2-4 minutes. Place on a cutting board and cut into bite-sized piece.

Preheat oven to 350 F.

In a Dutch oven, heat 3 Tbsp of butter over medium-high. Add onions and garlic and cook for 3 minutes. Add mushrooms and cook for 2 minutes. Add flour, salt and pepper, stir to combine. Then add milk, stirring constantly and bring to boil. Cook 2 minutes. Remove from heat. Add mayo. Then add chicken, rice, celery, peas and lemon juice. Stir to mix. Smooth out top. Sprinkle with bread crumbs. Melt remaining tablespoon of butter and drizzle over bread crumbs. Bake, uncovered for 20 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Old fashioned chicken casserole! I created this recipe by combining a few from an old Betty Crocker cook book.

 

 

 

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