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Easy Chicken and Rice Casserole Recipe

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This recipe for Easy Chicken and Rice Casserole is from Steve & LaDawnya's Food Love Story, 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:  
4 c. rostisserie chicken, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 tsp.(each) or to taste salt, pepper, & onion powder
1 c water
1 c nilk
2 c instant rice, uncooked
1 c. cheddar cheese blend, shredded
1 to 1 1/3 c panko Crumbs
4 to 6 tsp. butter, melted
Directions:
Directions:
1 - Preheat oven to 400 degrees. Spray 9 x 13 pan with cooking spray.

2 - Remove skin from chicken. Pull off meat from bones and chop them into bite size pieces.

3 - In a large bowl, mix together soups, salt, pepper, onion powder, milk, and water. Add in chicken, rice, and cheese and mix until well combined.

4 - Pour into baking dish.

5 - Top with panko crumbs and drizzle with butter. (You may also combine the melted butter and crumbs an then sprinkle on top of casserole.)

6 - Bake uncovered for 35 to 40 minutes until bubbly and golden brown.

 

 

 

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