The recipe for this particular Chicken & Rice Casserole was shared to my daughter from a family friend of her husband’s family. We have been looped in to that group for family dinners and that is where I first tasted this dish. Hooked immediately, I was on the hunt for the recipe, but didn’t actually acquire it for a while. In the meantime, both of my daughters have served this casserole at our family dinners.
Excuse me? I want to get in on this awesomeness, too.
So I asked my oldest daughter if she could email it to me, and she did. And then it sat in my inbox for a few weeks. And then I got sick.
I finally made the Chicken & Rice Casserole tonight for supper, and am sharing that with you, as promised in last Thursday’s post.
This casserole will go with a lot of different sides, and our favorite is broccoli. I buy the Birdseye Frozen Broccoli Florets and put them in a microwaveable glass dish with a lid. Put about 2 tablespoons of water in with the florets and microwave on HIGH for about 12 minutes, covered. Take out of the microwave and carefully drain the water–it will be really hot. Add salt and pepper to taste and 1/2 stick of butter, melted. So good, so simple.
Thank you Cindy Field
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Chicken & Rice Casserole
Description
The most delicious Chicken & Rice casserole your tastebuds have ever encountered.
Ingredients
- 4 cups cooked white rice
- 4 long stalks of celery, chopped
- 3/4 cup onion, chopped
- 2 tablespoons butter, melted
- 3/4 cup mayonnaise
- 1 can Cream of Mushroom Soup
- 1/4 cup milk
- 1 family pack chicken breast tenderloins (about 12 pieces)
- Salt & pepper to taste
- Parsley flakes for garnish
Instructions
- Preheat oven to 350° F.
- Cook your rice. I use a rice cooker so I used 2 cups of rice, 1/2 teaspoon of salt, and enough water to properly steam the rice.
- While the rice is cooking, chop onion and celery and set aside.
- For the sauce, combine melted butter, mayonnaise, soup, and milk. Mix well.
- When your rice is done, spray a 9 x 13 glass baking dish with cooking spray.
- Dump rice into the dish and spread evenly. Distribute the onion and celery evenly over the rice. Arrange the tenderloins on top, adding salt and pepper to taste. Spoon sauce evenly over chicken, making sure each tenderloin is covered. Sprinkle parsley over top and place in the oven.
- Bake for about 50 minutes, then switch over to LO BROIL for a few minutes to lightly brown.
