Chicken & Rice Casserole
  • 1 1/2 lbs. chicken, cut into 1" pieces (I used boneless, skinless breasts)
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 pkg. frozen mixed vegetables (or 1 can mixed vegetables)
  • 1 small can evaporated milk
  • 1 1/4 cups uncooked long-grain rice
  • 1 tsp. Italian seasoning
  • 1 TBS dried minced onion
  • Dash of pepper and seasoned salt
  • Shredded cheese (optional)
  1. Brown chicken pieces in a little oil.
  2. Meanwhile, cook rice according to pkg. directions.
  3. Combine all ingredients in casserole dish or crock pot.
  4. If it seems a little dry, add some milk.
  5. Bake at 350'F until hot and bubbly or heat on low in crock pot until heated through (4-5 hours).
  6. Add shredded cheese before serving.
A couple years ago I was asked to donate a casserole to the teacher appreciation luncheon at my daughter's school. I came up with the recipe below. The casserole was a great hit - none leftover!