Moms Chicken Rice Casserole Recipes
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
MOMS CHICKEN AND RICE CASSEROLE
I dont know where my mom got this recipe from but this is how she made this when I was growing up.
Provided by Cathy LaFay
Categories Casseroles
Number Of Ingredients 10
Steps:
- 1. Cook rice according to package. Add broccoli to your rice right before the rice is done.
- 2. Except for the parmesan cheese, mix all the other ingredients together and put into a 9x13 baking dish.
- 3. Sprinkle the parmesan cheese over the top and bake at 350 degrees for about 1 hour.
MOM'S CHICKEN AND RICE CASSEROLE
This is something I ate as a kid, many a Friday evening. Mom would serve it for Shabbat dinner along with some challah from the bakery.
Provided by Bonnie bonbon
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle a layer of uncooked rice at the bottom of a baking dish.
- Wash and cut up whole chicken (or use whatever pieces you like -- a pack of thighs would be suitable.
- Slice onion and celery stalks and toss these with some baby carrots over the rice.
- Season the veggies with salt and pepper.
- Place the chicken over the veggies and season with salt, pepper, garlic powder, and paprika.
- Add water, cover tightly and bake about an hour at about 375.
Nutrition Facts : Calories 1218.7, Fat 71.1, SaturatedFat 20.3, Cholesterol 325.1, Sodium 329.4, Carbohydrate 56.9, Fiber 2, Sugar 2.3, Protein 81.3
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