Description
The most delicious Chicken & Rice casserole your tastebuds have ever encountered.
Ingredients
Scale
- 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.