Recipe by KMSMOKEY
"Chicken casserole with a rich cheese sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
shredded Cheddar cheese
1 (4.5 ounce) can
cooked white rice
salt and pepper to taste
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.
I thought this recipe was okay. However, it tastes alot like Easy Cheesy Skillet Chicken.
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.
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.
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...
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!!!!!!!!!!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Casserole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 765
** Calories from Fat: 474
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-simple, comforting winter casserole.
See how to make the ultimate one-dish broccoli and rice casserole.
This chicken and rice casserole is simple and tasty.