Tuesday, May 31, 2011

Chicken and Rice Casserole

Served with buttered baby lima beans and sweet potato fries 

Casseroles are heaven-sent dishes. They truly are a lifesaver when you don’t have time to cook and you’re craving a homemade meal. They are great to feed an entire family or a large crowd. Casseroles can be put together when you have extra time and when you find seasonal fresh ingredients at your local market.  A casserole recipe can easily be adapted by adding your own choice of vegetables, meats and toppings. The possibilities are endless!

Chicken and Rice Casserole:
  • 2 to 3 cups of cooked chicken, diced
  • 2 cups cooked rice
  • 1 cup of milk
  •  1/2 cup Sautéed chopped celery
  • 2 cans cream of mushroom soup
  • 1 teaspoon salt
  • 1 cup bread crumbs
  • 2 tablespoons margarine
  • Shredded cheddar cheese
Mix all ingredients except bread and margarine. Place mixture in buttered 9” X 12” pan or casserole. Brown bread crumbs lightly in margarine. Sprinkle over casserole, refrigerate overnight. Baked 40-45 minutes at 350 degrees. Topped with cheese as soon as it comes out of the oven.

Suggestion: cook rice in the broth left from the chicken.


Saranya said...

I Can never say no this wonderful dish..Always crave for more and more..Looks so wonderful

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