Chicken N Rice Casserole For Dummies Recipes

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

Mamaw's Chicken and Rice Casserole image

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

Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

CHICKEN AND MUSHROOM RICE CASSEROLE FOR DUMMIES

An adaptation, IMHO, a perfection of an old standard. Mom used to make her version in the morning, set the oven timer, and come home to a delicious meal. (Use frozen chicken if you do this.)

Provided by Irish Fasnacht

Categories One Dish Meal

Time 1h27m

Yield 6 serving(s)

Number Of Ingredients 9

Chicken and Mushroom Rice Casserole for Dummies image

Steps:

Preheat oven to 375.
Grease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
In a vessel than can hold and measure more than 4 cups, Mix Hot water with chicken base until dissolved.
Add cream of mushroom soup.
Add sliced mushrooms.
Add water to measure 4 cups total.
Stir mixture thoroughly.
Add rice directly into mixture, mix well.
Pour mixture into greased casserole.
Press chicken into mixture in casserole until partially covered. (As much or as little as you can fit or want, the rice is great alone as well) I prefer 5-6 frozen chicken thighs.
Distribute remaining butter over top of casserole.
Cover with foil.
Bake for 75 minutes or until chicken is cooked.
Salt & Pepper to taste, if necessary.
Optional: If chicken is boneless, cut chicken into pieces with kitchen shears while still in casserole. Stir and serve.

Nutrition Facts : Calories 592.2, Fat 25.3, SaturatedFat 8, Cholesterol 98.3, Sodium 785.9, Carbohydrate 55.1, Fiber 2.4, Sugar 2.3, Protein 34.5

Ingredients

2 tablespoons butter, divided
2 tablespoons hot water
1 tablespoon chicken base (or a boullion cube)
2 (10 3/4 ounce) cans cream of mushroom soup
1 (4 -6 ounce) can sliced mushrooms
2 cups brown rice (not instant) or 2 cups white rice (not instant)
1 1/2 lbs chicken parts (of any type, bone, skin, or not, frozen is assumed in cooking time)
salt
pepper