Tuesday, March 17, 2009

Chicken and Rice Casserole

This is a 4/5 dish, in other words 4 outta 5 in my house will eat it so I consider it a hit.  Actually one of my pickiest eaters devours this one so its a staple and the 1 who doesn't like it can have pbj that night.

I could *claim* to cook and sauce it from scratch, but why bother when you can use good old canned soups?  Some days it has to be about cutting corners and this dish is a great one for that.

Chicken and Rice Casserole
  • 2 cups diced chicken
  • 1 c diced carrot
  • 1 c diced celery
  • 1 c diced onion
  • 2 T butter
  • 2 1/2 c minute rice
  • 2 cans cream of chicken soup
  • 2 1/2 c chicken stock or water
  • 1/2 c chopped fresh parsley
  • 1 large can French's Onion Rings
  • 2 cups colby/jack cheese
In large sauce pan cook celery, carrot and onion over medium heat until onion is translucent.  Add Soups and stock.  Bring to boil and add minute rice.  Cook 1 minute, then remove from heat and cover.  Let sit covered 7-10 minutes.

In large casserole layer 1/2 of rice mixture. Add all the chicken in even layer.  Add 1/2 French's Onion Rings.  Sprinkle on 1/2 the cheese.  Add remaining rice mixture and spread out evenly.  Cover and bake in 350F oven 30 minutes.

At end of 30 minutes remove from oven.  Remove cover.  Sprinkle on remaining cheese.  Sprinkle evenly the remaining French's Onion Rings.  Return to oven and bake uncovered 5-10 minutes until onion rings are all browned and the cheese is bubbly.

The added bonus with this one is that at potluck type get togethers its always a hit.  So add in fast, easy and suitable for company and its a pretty well rounded entree.  Not bad for such humble ingredients.

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