Name: Chicken and Rice Casserole Recipe
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 8
Cuisine: Asian
Ingredients: 1 tbsp butter; 1 tsp vegetable oil; 1 cup chopped fresh mushrooms; 1/2 cup chopped onion; 1 lb boneless, cut into 1/2-inch pieces chicken breasts; 2 cloves minced garlic; 10 ¾ oz cream of mushroom soup; 1 cup pasteurized process cheese spread; 3 cup cooked rice; 10 oz thawed, drained, cut frozen broccoli; 8 oz sliced, drained water chestnuts; ½ cup sour cream; ¼ tsp ground black pepper; vegetable cooking spray; 1 cup shredded Cheddar cheese; 1/2 cup or crushed croutons bread crumbs

It’s time to switch up your usual chicken and rice leftovers and make some magic out of them. Here’s a chicken and rice casserole recipe you can try cooking.

How To Make Chicken and Rice Casserole

Chicken and rice now rolled into a casserole dish. A hearty meal for a full belly.

1 tbsp butter
1 tsp vegetable oil
1 cup fresh mushrooms (chopped )
1/2 cup onion (chopped )
1 lb chicken breasts (boneless, cut into 1/2-inch pieces)
2 cloves garlic (minced)
10 ¾ oz cream of mushroom soup
1 cup pasteurized process cheese spread
3 cup cooked rice
10 oz frozen broccoli ( thawed, drained, cut)
8 oz water chestnuts (sliced, drained)
½ cup sour cream
¼ tsp ground black pepper
vegetable cooking spray
1 cup Cheddar cheese (shredded)
1/2 cup bread crumbs (or crushed croutons)

Melt butter with oil in a Dutch oven over high heat, swirling pan to blend.
Add chopped mushrooms. Cook and stir over high heat about 2 minutes.
Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted.
Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream, and pepper.
Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven.
Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
Take it out the oven and let it cool for 10 minutes before serving.

How To Make Chicken and Rice Casserole

0 from 0 votes

Chicken and rice now rolled into a casserole dish. A hearty meal for a full belly.

Prep: 5 mins

Cook: 22 mins

Total: 27 mins

Serves:

CONTINUE READING BELOW

Ingredients

1 tbsp butter
1 tsp vegetable oil
1 cup fresh mushrooms, chopped
1/2 cup onion, chopped
1 lb chicken breasts, boneless, cut into 1/2-inch pieces
2 cloves garlic , minced
10 ¾ oz cream of mushroom soup
1 cup pasteurized process cheese spread
3 cup cooked rice
10 oz frozen broccoli , thawed, drained, cut
8 oz water chestnuts, sliced, drained
½ cup sour cream
¼ tsp ground black pepper
vegetable cooking spray
1 cup Cheddar cheese, shredded
1/2 cup bread crumbs , or crushed croutons

Instructions

Melt butter with oil in a Dutch oven over high heat, swirling pan to blend.
Add chopped mushrooms. Cook and stir over high heat about 2 minutes.
Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted.
Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream, and pepper.
Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven.
Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
Take it out the oven and let it cool for 10 minutes before serving.