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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
3 cups cooked rice, or combo of white and wild rice (used Rice-a-Roni and Uncle Ben's Wild Rice Mix)
4-6 boneless chicken thighs,cooked
1-1/2 cups chicken broth
1/2 red pepper, chopped
1/2 onion, chopped
2-3 stalks celery, chopped
1/2 package mushrooms, roughly chopped
1 pkg frozen carrots and peas
1 clove crushed garlic
4 pieces of bacon [optional]
1 can Cream of Mushroom, Celery or Chicken Soup* thinned with 1/2-1 cup milk or cream
(*or 1/12 cups leftover cream soup, such as Beer Cheese)
Freshly grated Parmesan
Salt and pepper
Shredded cheese (I used Italian blend)
Prepare rice according to package directions. Saute bacon until crisp and drain. Remove all but 1 T drippings from the skillet and use this to saute the veggies and garlic. Placed cooked rice, chicken, veggies and bacon in a large bowl or casserole dish and top with soup, which has been thinned with milk or cream. Gently stir to combine. Mix in some freshy grated Parmesan and season. Toss again. Sprinkle cheese over top. Refrigerate or bake at 350 for about 45-60 minutes until hot and starting to brown. Serves 4-6
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* CHICKEN AND WILD RICE CASSEROLE *
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
3 cups cooked rice, or combo of white and wild rice (used Rice-a-Roni and Uncle Ben's Wild Rice Mix)
4-6 boneless chicken thighs,cooked
1-1/2 cups chicken broth
1/2 red pepper, chopped
1/2 onion, chopped
2-3 stalks celery, chopped
1/2 package mushrooms, roughly chopped
1 pkg frozen carrots and peas
1 clove crushed garlic
4 pieces of bacon [optional]
1 can Cream of Mushroom, Celery or Chicken Soup* thinned with 1/2-1 cup milk or cream
(*or 1/12 cups leftover cream soup, such as Beer Cheese)
Freshly grated Parmesan
Salt and pepper
Shredded cheese (I used Italian blend)
Prepare rice according to package directions. Saute bacon until crisp and drain. Remove all but 1 T drippings from the skillet and use this to saute the veggies and garlic. Placed cooked rice, chicken, veggies and bacon in a large bowl or casserole dish and top with soup, which has been thinned with milk or cream. Gently stir to combine. Mix in some freshy grated Parmesan and season. Toss again. Sprinkle cheese over top. Refrigerate or bake at 350 for about 45-60 minutes until hot and starting to brown. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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