- 3- 4 cups cooked, shredded chicken
- 1 1/4 cups traditional uncooked white long grain rice
- 1 can Campbell's Cream of Chicken Soup
- 1 Can Campbell's Cream of Mushroom Soup
- 1 Can Campbell's Cream of Celery Soup
- 1 Cup Chicken Broth or Water
- Paprika for topping
- In a large bowl mix together the rice, soups and chicken broth or water with a wire whisk. Mix until well blended. (You can just mix this directly in the casserole dish)
- Pour into a 9 x 13 casserole dish.
- Place the shredded chicken on top of the rice/soup mixture.
- Sprinkle with Paprika for color.
- Cover tightly with aluminum foil.
- Bake in a 350 degree oven for one hour and 15 minutes.
- Remove from oven. Keep covered. Allow to sit for 15-20 minutes. Remove foil and serve.
Prep Time:15 minutes-Cook Time:1 hour, 15 minutes;Yield:6-8 servings
Serving Size: 1 and 1/2 cups or one large scoop.
source:https://www.norinesnest.com/chicken-rice-casserole/
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