Easy and Delicious Chicken and Rice Casserole
It's always hard to rate a recipe that you don't make per the directions, however, based on flavor and family acceptance, I feel comfortable giving this recipe 4 stars. I'm sure made per the instructions, it would be fine.
HOWEVER, like several other reviewers, I tinkered with the ingredients and preparation, but not the baking time. I increased the rice to 1-1/4 cups; used lower fat/lower sodium cream of chicken and cream of celery soup (Campbell's Healthy Request) and used the lowest sodium dry onion soup I could find. I cut the chicken into chunks and combined all of it together. I added a little Italian Seasoning blend, some chopped parsley and chopped red bell pepper for color.
Poured into a 13x9-inch pan with that had been sprayed with no-stick spray and covered tightly with foil. Baked at 350F for about 90 minutes. I stirred halfway through (not sure this was necessary). Served to my son, daugther-in-law and their 1 year old and everyone ate well.
Served with mixed vegetable and whole grain bread. There isn't a lot of color to the casserole, so a colorful side dish helps appearance on the plate.
We are having the planned leftovers tonight with the leftover mixed vegetables stirred in.
3 users found this review helpful
Sep. 2, 2008