Easy Chicken and Rice Casserole
American
Spread the uncooked rice evenly through the casserole so every scoop gets some of the broth. If the edges finish first, check a grain from the middle before taking it out of the oven.
- Servings (recipe yield)
- 4 servings
- Prep time
- 5 min
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 1/2 cup Onion, chopped
- 1/2 cup Celery, chopped
- 2 Tbsp Butter or margarine
- 2 cups Chicken, cooked and chopped
- 1 3/4 cups Hot water
- 2/3 cup Long Grain White Rice
- 1 can Mushrooms with liquid
- 1 cup Frozen Peas and Carrots
- 1 tsp Dried Thyme and Rosemary
Instructions
- In large fry pan, cook onion and celery in butter until soft.
- Stir in remaining ingredients.
- Bake in covered 8 cup baking dish in preheated (350F) oven for about 30 minutes or until rice is cooked.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license