Chicken And Rice Casserole
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting and easy-to-make chicken and rice casserole baked with creamy soup, cheese, peas, and pimentos. Perfect for a quick family weeknight dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 6 servings |
🔪 Key Equipment
- 1 1/2 quart casserole dish
- Mixing spoon
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Cream of Chicken Soup | Undiluted |
| 1/2 cup | Milk | None |
| 5 oz | Swanson Boned Chicken | Canned |
| 3 cups | Cooked Rice | None |
| 1 cup | Shredded Process Cheese | None |
| 1 cup | Cooked Peas | None |
| 1/4 cup | Chopped Pimentos | None |
Instructions
Step 1: Mixing and Baking
- In a 1 1/2 quart casserole blend 1 can cream of chicken soup and 1/2 cup milk.
- Stir in 5 oz boned chicken, 3 cups cooked rice, 1 cup shredded process cheese, 1 cup cooked peas, and 1/4 cup chopped pimentos.
- Bake in a moderate oven at 375 degrees for about 25 minutes until bubbly and hot throughout.
💡 Make-Ahead & Storage: Assemble the casserole in advance, cover, and refrigerate up to 24 hours before baking.
Original Recipe Scan
