Chicken and Rice Casserole

If you’re doing this recipe as a freezer meal, you’ll put it together and then cover tightly to freeze.

When it’s time to bake, just thaw in the fridge and then pop in the oven, covered with foil, and follow the baking instructions above.

Chicken and Rice Casserole

Servings

8

servings
Prep time

10

minutes
Cooking time

55

minutes
Calories

288

kcal
Total time

5

minutes

Ingredients

  • 1 package dry onion soup mix

  • 2 1/4 cup milk

  • 1 can cream of mushroom soup

  • 3 cup chicken cooked and diced

  • 3/4 cup sour cream

  • 1 can cream of chicken soup

  • 1/4 tsp salt

  • 1/2 cup water

  • 1/2 tsp pepper

  • 2 cup minute rice uncooked

  • Parsley and cracked black pepper for garnish optional

Directions

  • In a large bowl mix all ingredients together except the parsley which is optional for garnish.
  • Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
  • Cover with foil and bake for 45 minutes at 350 degrees.
  • Remove the foil cover and bake for 10 minutes or until golden brown.

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Angela Florence