CHICKEN RICE CASSEROLE

 

  • Cooking Time: 45 min
  • Servings:
  • Preparation Time:

Ingredients

  • 2 c. uncooked rice
  • 2 cans (14 1/2 oz. each) chicken broth
  • 1/2 c. water
  • 2 cans (10 3/4 oz each) cream of chicken soup, undiluted
  • 2 c. milk
  • 1 tbsp. dried minced onion
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 4 c. cubed, cooked chicken breast
  • 2 c. chopped celery

Directions

  • In a large saucepan bring rice, broth, and water to boil. Reduce heat; cover and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender.
  • Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce, and salt. Stir in the chicken, celery and rice.
  • Transfer to a 13x9x2-inch baking dish, coated with non-stick cooking spray.
  • Cover and bake for 45 minutes at 350 degrees.

Notes

Not sure where I found this recipe, but it has to be one of the best chicken and rice recipes I have ever found.

Categories: Casserole  Main Dish  Poultry 
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