Chicken and rice casserole is great for weeknight dinners! Tender chicken is combined with cream soup, rice, and seasonings to make a delicious casserole!
This casserole is made from staple pantry ingredients and is quick to assemble, yet possesses boundless possibilities for additions and substitutions, making it perfect for every family. It’s a great recipe for a weeknight dinner, a delivery to a friend, a potluck, or a large family gathering.
Casseroles are certainly known for being hearty, transportable, and appear in the hands of well-meaning neighbors so often it’s a trope. They are a famously one-dish meal: freeze-able, stackable, reheatable, and easy to make for a crowd.
Ingredients
3 cup chicken cooked and diced
1 package dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 ¼ cup milk
¾ cup sour cream
½ cup water
2 cup minute rice uncooked
¼ tsp salt
½ tsp pepper
Parsley and cracked black pepper for garnish optional
Instructions
In a large bowl mix, all ingredients together except the parsley which is optional for garnish.
Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
Cover with foil and bake for 45 minutes at 350 degrees.
Remove the foil cover and bake for 10 minutes or until golden brown.
