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 rice and gives the whole casserole a savory flavor.
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!
Happy Cooking Y’all,
Susanne
Chicken and Rice Casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Ingredients
- 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)
Instructions
- 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 9×13 casserole dish and bake a 350⁰ for 30 minutes
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Ginger Bergemann says
November 13, 2014 at 1:54 amMy parents always made a super simple chicken and rice dinner too. Feels like home! Thanks for linking up at Show Me Saturday. Hope to see you there again this week!