Easy Chicken and Rice Casserole
A quick, easy and delicious casserole with rice and chicken.
Equipment
- 1 Stove
- 1 cast iron baking dish or baking dish AND skillet
- 1 oven
- 1 set Measuring cups/spoons
- 1 rice cooker, optional
- 1 microwave, optional
Ingredients
- 1 C jasmine rice, cooked or your favorite cooked rice
- 3 C diced or shredded, cooked chicken
- 1 stalk celery, diced
- 1 C onion, diced
- 2 T butter
- 1/2 C sour cream
- 1 can cream of chicken soup
- 1/3 C cooking sherry, optional
- 1 T basil pesto OR fresh basil
- 1/2 C Grated Parmesan Cheese
Instructions
- Cook rice and set aside.
- Dice or shred cooked or rotisserie chicken.
- Preheat oven to 350 degrees.
- Measure all ingredients.
- Add butter to a skillet or cast iron baking dish and saute diced onion and celery until softened.
- Turn off burner and add in sour cream, pesto, and cooking sherry, if using.
- Mix in rice and cooked chicken.
- If not baking in cooking dish, add mixture to buttered baking dish.
- Sprinkle Parmesan cheese evenly over the top of the casserole.
- Bake for 35 minutes in preheated 350° oven or until casserole is lightly browned and bubbly.
- Serve immediately.
Notes
A delicious and easy chicken and rice casserole that is perfect for cold evening dinners. Add a salad and bread to complete the comfort food dinner.
Feel free to add chopped broccoli or more seasonings to change up the ingredients. May I suggest that you add the cooking sherry which adds depth to the dish.
This recipe is perfect for kids who are picky eaters. They will love this one!
Enjoy!