Chicken and Rice Casserole Recipes

Chicken and Rice Casserole Recipes

Ingredients

1 can Cambells cream of celery soup
1 can Cambells cream of chicken soup
1 can evaporated milk
1 cup Uncle Ben's rice (uncooked)
1 chopped green pepper
dash of black pepper

Directions

1.  Mix all ingredients and pour into a sprayed 9x13 baking dish.

2. Cover with aluminum foil and bake at 350 for 55-60 minutes,and then turn the oven

    off and remove the foil and let the casserole sit in the oven for another 10 - 15 minutes.

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Ingredients

1 (6 ounce) package long grain and wild rice blend
4 cups chopped cooked chicken
2 (10 3/4 ounce) cans cream of chicken soup
1 cup mayonnaise
2 teaspoons curry powder (or to taste)
1 (8 ounce) package pepperdige farm cornbread stuffing mix
1/4 cup butter

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Ingredients

1 fryer
1 c. UNCLE BEN'S? rice
14 1/2 oz. can consomme
8 oz. can tomato sauce
1 med. sliced thin onion
1 sm. can mushrooms with liquid
1/2 - 1 c. Romano cheese, grated
1/3 cube butter
1/4 c. minced fresh parsley
Salt and pepper to taste

Directions

1. Flour and brown chicken; set aside.

2. Mix all other items in a casserole, place chicken on top and bake 1 hour at 350 degrees.

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Cheesy Chicken and Rice Casserole

Ingredients

1 can (10 3/4oz) cream of chicken (regular or 98% fat-free)
1 bag uncooked, Success? White Rice
1 1/3 cup water
2 cups fresh or frozen vegetables
1/2 tsp onion powder
4 each skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Directions

1. Stir the soup, rice, water, and vegetables and onion powder in a 12" x 8" shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F, for 45 minutes or until done. Top with cheese.

Taste of Italy: In place of onion powder use 1 tsp Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican Fiesta: In place of onion powder use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar.