Thursday, November 5, 2009

Chicken Rice Casserole

Another great recipe I found on the Taste of Home website and wanted an easy to make casserole that I could make up ahead of time and throw in the oven an hour before we were ready to eat. The water and cream of chicken absorb right into the rice to give it great flavor, but if you like a little creamier casserole I would add a second can of cream of chicken soup and a little more water.


2 1/2 cups cubed, cooked chicken
1 1/2 cups frozen vegetables
1 cup long grained uncooked rice
1 1/2 Tbsp dried parsley flakes
1/2 cup chopped onion
1 can (4 oz) mushrooms, drained or 1 cup fresh sliced mushrooms
2 cups water
1 can condensed chicken soup
2 tsp chicken bouillon granules
1 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp dried thyme
1/4 cup crushed potato chips


In 2-quart casserole dish, mix chicken, vegetables, rice, onion and mushrooms.

Combine water, cream of chicken soup, chicken bouillon granules, onion powder, garlic powder, salt, and thyme. Pour over rice mixture.

Cover and bake at 375 F/190 C for 55 -65 minutes or until rice is tender. Stir occasionally. Sprinkle with potato chips.

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