Chicken and Rice Casserole
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 casserole
- Serves:
- 5-8
ingredients
- 1 sweet onion (med. to lg. size)
- 236.59 ml rice
- 2 chicken breasts
- 236.59 ml frozen carrots
- 236.59 ml frozen peas
- 236.59 ml frozen cauliflower
- 236.59 ml frozen broccoli
- 226.79 g can cream of celery soup
- 118.29 ml sour cream
- 118.29 ml bleu cheese salad dressing
- 473.18 ml cheddar cheese, grated
- butter
- salt
- pepper
directions
- Preheat oven to 350°F.
- Cook rice according to package directions.
- Chop onion into small bits.
- Slice chicken into strips.
- Sauté onions in skillet with some butter until they're translucent.
- Add chicken to onions and cook until chicken is done.
- After turning off the burner, put the veggies in the skillet to warm up while rice finishes cooking.
- Dump the rice, veggies, and chicken in a 13x9 pan.
- Add the sour cream, bleu cheese, cheddar, and cream of celery soup.
- Mix thoroughly.
- Put pan in oven for 30 minutes.
- Let stand for 5 or so minutes to set
- Let everyone salt and pepper their own portions to taste.
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RECIPE SUBMITTED BY
Lissa Sprenne
Columbia, SC
Likes: reading, nature, learning, ancestry, history, science fiction, fantasy, MST3K, alternate religions, Latvia, and all sorts of other things.
I work for Barnes&Noble as a head cashier.