GRANDMA'S CHICKEN AND RICE CASSEROLE
Steps:
- In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
- Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
- Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle crushed cornflakes over top.
- Bake at 375 degrees F for 30 minutes.
Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving
CHICKEN AND RICE CASSEROLE
This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
- In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
- Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g
OLD SCHOOL CHICKEN AND RICE CASSEROLE
Old School Chicken and Rice Casserole - seriously THE BEST!!! Everyone cleaned their plate and went back for seconds - even our picky eaters!!! Chicken, cream of chicken, cream of mushroom, cream of celery, onion powder, garlic powder, water, milk, instant rice and parmesan cheese. This has quickly become a family favorite! We make it at least once a month. SO good!!
Provided by Plain Chicken
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
- Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop.
- In a large bowl, combine, chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice. Pour into prepared pan. Top with grated parmesan cheese.
- Bake uncovered for 40 to 50 minutes.
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
OLD-FASHIONED CHICKEN AND RICE CASSEROLE
A nice creamy dish with old fashioned flavors that immediately remind you of good down home cooking.
Provided by Samantha Bideau
Categories Casseroles
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375*. Bring 2 2/3 c. lightly salted water to a boil in a covered medium-sized saucepan. Add the rice, cover and reduce the heat to low. Simmer until the rice is tender, about 20 minutes. Defrost the chicken.
- 2. Heat the oil in a 10" or large skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Continue to cook, stirring occasionally, while you cut the chicken into bite-sized chunks. Add the chicken to the skillet as you cut and cook stirring frequently, until it turns white on the outside, about 4 minutes.
- 3. While the chicken cooks, cut the celery into bite-sized pieces and set aside. Add the celery to the skillet and cook, stirring occasionally, until tender, about 2 minutes. Remove the skillet from the heat and set aside.
- 4. Spray a 13"x9" glass or ceramic baking dish with cooking oil spray. Pour the cream of mushroom soup and the milk into the dish and stir gently until they are thoroughly mixed. Add the chicken-veggie mix and sprinkle with black pepper, garlic powder, and basil. Stir until the mixture is well combined. Set aside.
- 5. Place the butter in microwave safe bowl. Melt butter. Place the cornflakes in a 1 pint or large resealable plastic bag. Seal the bag and crush cornflakes and cover with the butter. Set aside.
- 6. When the rice is done, stir it into the chicken mixture in the baking dish, making sure the rice is evenly coated with sauce. Use the back of the spoon, spread the mixture evenly in the dish. Sprinkle the buttered cornflakes evenly over the ingredients. Bake uncovered until the mixture is bubbling at the edges and the top is lightly browned, about 30 minutes.
OLD FASHION CHICKEN AND RICE CASSEROLE
My mother started cooking this casserole in 1958.We still have this at least once a month.All of my kids,grand kids,and friends love this casserole.I hope you try it and enjoy it.** You can put it toghter in the morning, cover it with tin foil put it in the refrigerator call the Hubby or kids and have them stick it in the oven...
Provided by Linda Woodham
Categories Casseroles
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Wash and pat dry your chicken.Cook your rice as directed w/the bouillon cubes, as soon as it is done add onion,parsley,an mushrooms.Mix soup,mayonnaise,and milk in mixing bowl.Spray a large baking pan with cooking spray (if pan isn't big enough it will go over the sides).Pour in your rice mixture into baking pan,put chicken pieces on top of rice skin side up,spoon soup mixture over chicken,use it all.Make sure you cover all the rice. Cook on 375 for 1 hour or until chicken is done. If it starts to get to brown on top,tent a piece of tin foil over it.I serve it with peas,candied carrots and rolls.
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