Chicken and Rice Casserole II Recipe - Allrecipes.com
Chicken and Rice Casserole II Recipe

Chicken and Rice Casserole II

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"Chicken casserole with a rich cheese sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a large pot boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a saucepan over medium heat melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock and cook mixture until thick. Stir in the cheese.
  4. In a large bowl combine the chicken, rice and mushrooms together. Stir in the cheese sauce and season with salt and pepper. Place mixture in a 1 1/2 quart casserole dish.
  5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2005

We added some peppers, extra fresh mushrooms, diced up 1\2 an onion and used leftover chicken instead of a whole one. The flavour was good, add some corn or brocolli and use white and wild rice instead. Also we were unsure of whether it should be 1 cup rice before or after cooking. Definately 1 cup (or a little more) before cooking. This recipe has a ton of potential. We are looking forward to making it again.

 
Most Helpful Critical Review
Jun 23, 2003

I thought this recipe was okay. However, it tastes alot like Easy Cheesy Skillet Chicken.

 

38 Ratings

Dec 22, 2003

Both my husband and I enjoyed this casserole. It's a keeper. I used fresh mushrooms and it was great, think I might try adding broccoli to make a complete meal.

 
Nov 15, 2005

This recipe was great. My family really enjoyed it. Next time I would cook boneless chicken breast instead of whole chicken. Would save a bit of time.

 
Apr 21, 2005

This was great! We used fresh mushrooms and did 1 cup cheddar 1 cup monterey jack. Also added some frozen broccoli. This is the chicken and rice recipe we will be using from now on. Thanks so much for sharing! I've been searching for a good chicken rice recipe...

 
Mar 31, 2011

Gosh – where do I start? This recipe was FANTASTIC – but also was VERY economical – with a couple of ideas! I used a package of raw chicken tenders (about 10 to a package) instead of a whole chicken. I boiled those with celery, onion, garlic, and a lot of different spices in a big pot of water. To help with the budget – I used only 5 of the chicken tenders once cooked and used 2 cups of cooked rice. I also added some of the strained veggies from my stock to add texture and color. I used only half of the cheese sauce and topped with crushed buttery crackers. Came out great – good comfort food – good food for a snowy day! The economical part – I used the rest of the stock, veggies, tenders, in addition to a small bag of frozen stew veggies, and a little “soup” pasta to make a fabulous chicken soup! I added a tiny bit more milk to the leftover cheese sauce (and spices) to add to a little bit of leftover pasta and veggies that were in the fridge to make a nice lunch! I could have also made creamed peas with the rest of the cheese sauce too – but had to use the other leftovers first! So – I highly recommend this recipe – it can be stretched and if you keep the stock and veggies – you can get two plus meals out of one!!!!!!!! Thanks a million!!!!!!!!!!!

 
Nov 07, 2005

my hubby claims he doesnt like rice, but he sure gobbled this one up! Also make a great stock for next days lunch- soup, i just added noodles! 2fer1 yeah!

 
Apr 11, 2012

Really enjoyed this recipe. Was a great way to use leftover turkey and a wild rice/quinoa blend I had. Made as directed, but didn't have mushrooms so omitted and replaced with broccoli. When making the cheese sauce, i just added some granulated garlic and onion as well as some sage plus salt and pepper. Very tasty! Everyone really enjoyed.

 

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Nutrition

  • Calories
  • 765 kcal
  • 38%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 52.6 g
  • 81%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 53.2 g
  • 106%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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