Chicken And Mushroom Rice Casserole
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Serves/Makes: 8
Ready in: 1-2 hrs
- 4 cups cooked chicken, cut up
- 1 cup sliced celery
- 1 tablespoon butter
- 2 cans (10.75 ounce size) cream of mushroom soup
- 2 cups low-sodium chicken broth
- 1 can (5 ounce size) evaporated milk
- 1 jar (4 ounce size) sliced mushrooms, drained
- 1 teaspoon dried parsley
- 1 package (6.0 ounce size) long grain and wild rice mixture, uncooked
- 2/3 cup sliced toasted almonds
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. Melt butter in a large, deep skillet or dutch oven; add celery and saute lightly. Meanwhile, in a large bowl, combine the soup, chicken broth and evaporated milk. add to skillet; heat mixture slightly. Add the cut-up chicken, sliced mushrooms, dried parsley, and uncooked rice mixture. (Do not add the seasoning packet that is included in the package with the rice. Reserve for another use.) Turn mixture into greased baking dish. Cover and bake for 1 hour. Uncover and bake for an additional 15 minutes, or until rice is tender and top is nicely browned. During last 5 minutes of baking, sprinkle with the sliced almonds.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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