Monday, February 22, 2010

Chicken and Rice Casserole

This is a casserole that usually serves alot of people. It is very filling- so even though I'm usually starving by dinner time, a small portion fills me up.

Chicken & Rice Casserole

1 1/2 cups uncooked rice
1 can cream of celery
1 can cream of mushroom
1 can cream of chicken
Thawed chicken
Butter optional
Parmesan cheese optional


1. Stir in 1 1/2 soupcan of water with all 3 cans of creamed soups (I got this recipe from someone who evidently doesn't own measuring cups....lol)
2. Stir in rice and optional butter
3. Pour into 9x13 pan
4. Place thawed chicken on top with optional parmesan
5. Cook uncovered @ 350degrees for 2 1/2 hours.

Yummy! Enjoy!

3 comments:

  1. This is one of my favorites too...I put a LOT of Parmesan cheese on top because it makes it really crunchy, which I love! :)

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  2. Oh, I forgot...sometimes I'll substitute the cream of celery for a can of broccoli and cheese soup which is really good also. :) On occasion, I have added mushrooms and/or cut up broccoli as well.

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