Post by Loupy on Oct 26, 2017 0:29:06 GMT -7
Mom’s Chicken and Rice Casserole
From: Brandie @ www.thecountrycook.net/moms-chicken-rice-casserole/
One of my favorite meals as a kid was a chicken casserole my Mom made. It was pretty basic: chicken, cream soup and bread crumbs. The recipe I am sharing today is a take on that recipe. But I also added some cooked rice. 🙂 I wanted to stay true to the original recipe by keeping it super simple. And I made it even easier by using store-bought rotisserie chicken instead of boiling the chicken as my Mom used to do. However, if you picked up some chicken on sale – then by all means, boil it and shred it to use in this recipe!
A couple of additional add-ins to this would be your favorite veggies. Chopped broccoli would be fabulous! Cooked celery and onion would also be one of my suggestions. Even peas and carrots or sliced mushrooms. Whatever your family loves will work in this!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Serves: 6
Ingredients:
2 cups (chopped) store-bought rotisserie chicken (purchase family-sized chicken)
1 cup (cooked) long-grain white rice
1 (10.5 oz) can cream of celery soup
3/4 cup mayonnaise
1/2 cup chicken stock (or broth)
1/2 cup finely diced onion
1 1/2 cups bread crumbs
3 tbsp butter, melted
Instructions
Preheat oven to 350F degrees.
Spray an 11x7 baking dish with nonstick cooking spray.
In a large bowl, stir together chicken, cooked rice, soup, mayonnaise, chicken stock and finely diced onion.
Spread mixture into prepared baking dish.
In a small bowl, combine bread crumbs with melted butter.
Sprinkle over chicken mixture.
Bake in preheated oven for about 35-40 minutes until golden brown and bubbly.
Nutritional Information
Calories: 512
Total Fat: 31g
Sat Fat: 8g
Cholesterol: 41mg
Sodium: 470mg
Potassium: 163mg
Carbs: 46g
Fiber: 1g
Sugar: 3g
Protein: 10g
From: Brandie @ www.thecountrycook.net/moms-chicken-rice-casserole/
One of my favorite meals as a kid was a chicken casserole my Mom made. It was pretty basic: chicken, cream soup and bread crumbs. The recipe I am sharing today is a take on that recipe. But I also added some cooked rice. 🙂 I wanted to stay true to the original recipe by keeping it super simple. And I made it even easier by using store-bought rotisserie chicken instead of boiling the chicken as my Mom used to do. However, if you picked up some chicken on sale – then by all means, boil it and shred it to use in this recipe!
A couple of additional add-ins to this would be your favorite veggies. Chopped broccoli would be fabulous! Cooked celery and onion would also be one of my suggestions. Even peas and carrots or sliced mushrooms. Whatever your family loves will work in this!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Serves: 6
Ingredients:
2 cups (chopped) store-bought rotisserie chicken (purchase family-sized chicken)
1 cup (cooked) long-grain white rice
1 (10.5 oz) can cream of celery soup
3/4 cup mayonnaise
1/2 cup chicken stock (or broth)
1/2 cup finely diced onion
1 1/2 cups bread crumbs
3 tbsp butter, melted
Instructions
Preheat oven to 350F degrees.
Spray an 11x7 baking dish with nonstick cooking spray.
In a large bowl, stir together chicken, cooked rice, soup, mayonnaise, chicken stock and finely diced onion.
Spread mixture into prepared baking dish.
In a small bowl, combine bread crumbs with melted butter.
Sprinkle over chicken mixture.
Bake in preheated oven for about 35-40 minutes until golden brown and bubbly.
Nutritional Information
Calories: 512
Total Fat: 31g
Sat Fat: 8g
Cholesterol: 41mg
Sodium: 470mg
Potassium: 163mg
Carbs: 46g
Fiber: 1g
Sugar: 3g
Protein: 10g
