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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from Noel 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:  
- 2-3 bags (about 2-3 cups) instant white rice, cooked
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 1/2 cups French fried onions
- Salt and pepper to taste
Directions:
Directions:
1. Preheat oven to 350-F (175-C). Grease a 9x13-inch baking dish.
2. Cook the rice: Prepare both bags of instant rice according to package directions.
3. Mix the casserole: In a large bowl, combine cooked rice, shredded chicken, all 3 soups, 1 cup cheese. Season with salt, pepper, and optional spices.
4. Assemble: Spread mixture into the greased dish. Top with remaining cheese and French fried onions.
5. Bake: Cover with foil and bake for 25 minutes. Uncover and bake another 10-15 minutes until bubbly and crispy on top.
Number Of Servings:
Number Of Servings:
8

 

 

 

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