Saturday, May 28, 2011

Chicken and Rice Casserole

This recipe comes from a former neighbor from WI. She made this for us right before we moved. I had forgotten how easy it was to put together. It tastes great!

Chicken and Rice Casserole
Gail Holdt

1 lb chicken breast, cubed
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c uncooked rice

Mix soups and rice together and put in a casserole dish.  (Beth used an 11 x 7 pan)  Place chicken on top and cover with foil.  Cook at 350 for 1 1/2 hours.  Can easily be doubled.

4 comments:

  1. Can this be frozen? before or after baking?

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  2. I think I would freeze this AFTER baking.

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  3. Instead of using the oven could this be cooked in a crock pot

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  4. I have never tried this recipe in the crockpot. It would probably work, though. I would cook all the ingredients except the rice in the crockpot and add cooked rice at the end before serving.

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