Old Fashioned Chicken and Rice Casserole
This old-fashioned chicken and rice casserole is made with cream of celery soup, frozen mixed vegetables, and tender baked chicken for a creamy, comforting family dinner. With minimal prep and simple pantry ingredients, it’s an easy weeknight casserole recipe everyone will love.
Equipment
- 1 Mixing bowl
- 1 large casserole dish
Ingredients
- 2 cans condensed cream of celery or cream of mushroom soup You can use one can of each if you like
- 1 cup hot water
- ¾ cup long grain whole grain rice
- 2 cups frozen mixed vegetables (peas, carrots, corn, beans)
- 1 teaspoon ground dried basal
- ¼ teaspoon ground black pepper
- 4 skinless boneless chicken breast halves (1-1½ lbs)
- ¾ cup shredded cheddar cheese
Instructions
- Preheat oven to 375℉. Spray casserole dish with non-stick spray and set aside.
- In a mixing bowl combine soup, hot water, rice, vegetables, dried basal and ground pepper. Pour into prepared casserole dish. Top with chicken, pressing lightly into the soup mixture. Bake at 375℉ for 90 minutes or until chicken reaches 74℃ (165℉) and the rice is tender. Remove from oven and sprinkle with shredded cheese. Return to oven uncovered for 5-10 minutes until cheese is melted and bubbly. Remove from oven and serve immediately.
Notes
Promptly store leftovers in an airtight container in the refrigerator for up to 2 days.
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https://www.redcottagechronicles.com/recipe/chicken-rice-vegetable-casserole/