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,
Chicken and Rice Casserole
- 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)
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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