Chicken-and-Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 1 |
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This quick chicken casserole starts on the stovetop and goes for a quick bake in the oven. This easy chicken dish is ideal for gifting to new moms, families in needs, or just wonderful neighbors. Ingredients:
1 1/2 cups uncooked long-grain rice |
1/2 cup butter |
1 green bell pepper, chopped |
1 onion, chopped |
3 celery ribs, chopped |
2 garlic cloves, minced |
4 green onions, chopped |
2 (10 3/4-oz.) cans cream of chicken soup, undiluted |
3 cups chopped cooked chicken |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 cup (4 oz.) shredded cheddar-colby cheese blend |
1/4 cup fine, dry breadcrumbs |
Directions:
1. Prepare rice according to package directions.
2. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, chicken, salt, and pepper.
3. Combine chicken mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
4. Bake at 350° for 25 minutes or until cheese is melted.
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