A great use for leftover chicken or turkey.
Uses no Cream of Whatever soup.
A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.
Ingredients of Chicken and rice casserole, aka leftovers
- It's 4 cups of packed leftover cold cooked rice.
- It's 3 cups of leftover cold cooked chicken.
- It's 1 of large can (22.6 oz) cream of mushroom soup.
- You need 1 can (15.25 oz) of whole kernel corn, drained.
- It's 1 cup of frozen peas.
- Prepare 1/4 of Parmesan cheese.
- It's of Pepper, garlic and onion powders.
- You need 1/2 cup of water.
- You need of Grated cheese of choice for top.
Chicken and rice casserole, aka leftovers instructions
- Preheat the oven to 350. Spray or butter a medium sized casserole dish..
- In a large bow, combine the first 8 ingredients well. Pour into greased casserole and cover with aluminum foil. Bake for 45 minutes..
- After 45 minutes pull it out of the oven, crank the temp to 400, and remove foil. Add your grated cheese to the top and return to the oven uncovered for 15 minutes longer. Allow it to sit for a bit to thicken. I serve it with salad and garlic bread..
It's the type of recipe we turn to time after time again during the fall and winter, just like roast. This chicken and rice casserole is frequently requested by my husband who grew up calling it "Forgotten Chicken." Simple and satisfying! And now you know how to do the complex step of laying the chicken breasts over the rice mixture and lightly sprinkling them with your favorite seasoning. Chicken and Rice Casserole— A Classic Kind of Comfort. This chicken and rice casserole took us roughly one and a half hours to cook.
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