Chicken Rice Casserole

This fantastic tasting chicken rice casserole was something I threw together the other day because I didn't have what I needed for a different recipe. It turned out great, probably even better than the one I intended to make. My four year old ate his and asked for more. It was an all around hit with the entire family. We'll definitely put this one on the menu rotation again.

Ingredients:

2 cooked chicken breasts
1 cup of uncooked rice, prepared as box directed = 3 cups cooked rice
1 10.5 oz can cream of celery soup
1 10.5 oz can cream of chicken soup
1/2 soup can of milk
2 oz of Velveeta cheese, cubed
1 overflowing cup slightly steamed mixed frozen veggies - I used Normandy blend from Sams Club, but any would do.
1 cup grated sharp cheddar cheese

Directions:

Put rice on to cook as per package directions. Rice can be made in advance and stored in the fridge.

Slice cooked chicken into small pieces. (I cooked an entire bag of frozen chicken breasts in the crock pot the day before, then divided and froze what I didn't need.)

Steam mixed vegetables to al dente. You don't want your veggies to be mush since they'll be cooked again in the casserole. The Normandy blend from Sams club was really good. It had broccoli, cauliflower, and two types of carrots.

Combine soups, milk, and velveeta cubes in a saucepan and heat through.

In a 9 X 13 X 2 casserole dish (or equivalent) add cooked rice, veggies, chicken, and then soup mixture.

Stir to combine well.

Top with grated cheese.

Put in a preheated 375 degree oven for about 25 minutes until hot and bubbly!

This is excellent left over as well. Top of Chicken Rice Casserole

Find more Chicken Casserole Recipes

All Casserole Recipes Homepage