Chicken and Rice Casserole

"I had a bunch of leftover stuff I needed to use, so I threw this together, working off a rice casserole recipe I found. Note 1: For the frozen veggies, the 1 cup of each that's called for in the ingredient list is a rough guesstimate. I just tossed in veggies until it looked like there were enough. Note 2: I use a stoneware 13x9 pan, so I don't have to grease the casserole dish. You may want to if you're using glass or metal."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
14
Yields:
1 casserole
Serves:
5-8
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes