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Chicken and Minute Rice Casserole Recipe

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This recipe for Chicken and Minute Rice Casserole is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 C cooked chicken, shredded
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) cand cream of celery soup
3 C chicken broth
2 C Minute Rice, uncooked
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1/2 C green onions. chopped
1 stick of butter
3 C grated cheddar cheese, optional
Pepper to taste
Directions:
Directions:
Preheat your own to 375 degrees. Grease a 9x13 casserole dish

Add the cream of chicken soup and chicken broth to a bowl and stir together until well combined. Add the rice, chicken, garlic powder, onion powder, thyme salt, pepper, green onions, and one cup of the cheddar is using. Dot the top with pats of butter. Cover the casserole dish tightly with foil. (important so the rice cooks properly!).

Bake for 45 minutes.

Take the casserole dish out of the oven, carefully remove the foil, and top with the remaining cheese. Return to the oven and bake uncovered for another 10-15 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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