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Name: Chicken & Rice Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 6 Chicken Breasts Boneless and Skinless; 1 medium Onion Chopped; 2 stalks Celery Chopped; 1 tsp Currie Powder; 2 6 oz box Uncle Ben's Original Long Grain & Wild Rice; 2 tbsp Salted Butter; 2 1/4 cup Chicken Broth Reserved from cooked chicken; 2 1/4 cup Water; 1 can Condensed Mushroom Soup I prefer Campbell's; 1 cup Sour Cream

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INGREDIENTS

6 Chicken Breasts ; Boneless and Skinless
1 medium Onion ; Chopped
2 stalks Celery ; Chopped
1 tsp Currie Powder
2 6 oz box Uncle Ben's Original Long Grain & Wild Rice
2 tbsp Salted Butter
2 1/4 cup Chicken Broth ; Reserved from cooked chicken
2 1/4 cup Water
1 can Condensed Mushroom Soup ; I prefer Campbell's
1 cup Sour Cream

Servings

INSTRUCTIONS

Chop up the onion and celery and add them to a large stock pot. Rinse the chicken breasts and add them into the pot. Fill the pot with enough water to cover the chicken and vegatables. Add the currie powder and bring to a boil. Cook the chicken for 20 minutes and remove from heat. Drain the broth from the chicken and vegetables in a separate pot or bowl and set aside. Let the chicken cool and shred the chicken into bite size pieces. While the chicken is cooling - prepare the two boxes of rice according to the directions on the box (doubling the ingredients of course). Instead of using just water, use 2 1/4 water and 2 1/4 of the reserved chicken broth to cook the rice.

Preheat the oven to 350 degrees.

Once the rice is cooked and the chicken is shredded into pieces, add the chicken, veggies, rice, one cup of sour cream and one can of the mushroom soup into the stock pot. Mix together until blended. Pour the mixture into a 9x13 inch pan and bake uncovered for one hour.

Once the mixture is poured into the 9x13 pan, this is the point where you can cover it and save it for a later time or freeze it for another day. Sometimes I make two full batches and put one full batch into two 8x8 pans and give them as a dinner for family or friends with the instruction to just bake at 350 for one hour.

NOTES

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Chicken & Rice Casserole

6 Chicken Breasts Boneless and Skinless
1 medium Onion Chopped
2 stalks Celery Chopped
1 tsp Currie Powder
2 6 oz box Uncle Ben's Original Long Grain & Wild Rice
2 tbsp Salted Butter
2 1/4 cup Chicken Broth Reserved from cooked chicken
2 1/4 cup Water
1 can Condensed Mushroom Soup I prefer Campbell's
1 cup Sour Cream

Chop up the onion and celery and add them to a large stock pot.  Rinse the chicken breasts and add them into the pot.  Fill the pot with enough water to cover the chicken and vegatables.  Add the currie powder and  bring to a boil.  Cook the chicken for 20 minutes and remove from heat.  Drain the broth from the chicken and vegetables in a separate pot or bowl and set aside.  Let the chicken cool and shred the chicken into bite size pieces.  While the chicken is cooling - prepare the two boxes of rice according to the directions on the box (doubling the ingredients of course).  Instead of using just water, use 2 1/4 water and 2 1/4 of the reserved chicken broth to cook the rice.

Preheat the oven to 350 degrees.

Once the rice is cooked and the chicken is shredded into pieces, add the chicken, veggies, rice, one cup of sour cream and one can of the mushroom soup into the stock pot.  Mix together until blended.  Pour the mixture into a 9x13 inch pan and bake uncovered for one hour.

Once the mixture is poured into the 9x13 pan, this is the point where you can cover it and save it for a later time or freeze it for another day.  Sometimes I make two full batches and put one full batch into two 8x8 pans and give them as a dinner for family or friends with the instruction to just bake at 350 for one hour.

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Nutrition

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Serving Size: 1 Serving (533g)
Recipe Makes: 8 Servings

Calories: 445
Calories from Fat: 95 (21%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.3g
Cholesterol 118.7mg		37 %
Sodium 1552.4mg		54 %
Potassium 601.3mg		16 %
Total Carbohydrate 38.2g		11 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 37g
Protein 47g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 445

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REVIEWS

dgmacintyre

This was very easy and tasty. If you like beef stroganoff, you'll love this, as it is basically chicken stroganoff. Will make again, thanks for a great recipe.

Clofiego7

10y