Chicken and Rice Casserole

One of my very favorite comfort foods since I was a little girl has always been Chicken and Rice Casserole. There’s something so comforting about this dish. Maybe it’s the creamy texture or the simple flavor but there is something about this casserole that reminds me of home.

The key to making this version of chicken and rice is that the rice is boiled in chicken broth. The broth brings extra flavor to the chicken. 

Aside from being my favorite comfort food this casserole is fantastic  for  other reasons. It’s easy to make. It’s inexpensive. It will feed a lot of people. The leftovers are great for lunch the next day. Oh and did I mention it’s delicious? Well let me tell you again, it’s delicious!

Recipe

What you will need:

2 cups of white rice

2 cups of chicken broth

2 chicken breasts (or about a pound)

2 tablespoons of butter

1 can of condensed cream of chicken soup

1 can of condensed cream of mushroom soup

1 can (4 oz.) of mushrooms (I used pieces and stems but button mushrooms would be fine too)

Salt and pepper to taste

Putting it all together:

Prepare 2 cups of rice following package directions substituting water for chicken broth.

Shred cooked chicken and set it aside

In a large sauce pan melt 2 tablespoons butter

Once the butter is melted add in cream of mushroom and cream of chicken soups, blend together

Add in mushrooms

Add shredded chicken to skillet and stir into mixture

Salt and pepper to taste

Stir rice into mixture allow it to sit for 2-5 minutes

Pour into a 9x13 casserole dish and bake a 350⁰ for 30 minutes

Happy Cooking Y’all,

Susanne

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