Wednesday, October 2, 2013

Chicken and Rice Casserole

I think I have an admission to make.  An apology maybe, perhaps, just to be forgiven.  I think.....I........actually...........MIGHT.........LIKE..............SOOOOOMMMMMEEEE......(coughs, chokes and feels lightheaded)...............CASSEROLES.  (gasps for a breath).  I know, I know, I have been hating on them for so long.  Granted I still think they look like a dogs dinner, I think there are SOME that can be done very appealing to the eye AND tummy. 

I know busy moms, dads, grandparents, aunts, uncles, etc.....need easy recipes, quick recipes.  Kids are so involved in so much these days!  I get where a casserole will do that.  So many times they are a one pan or one pot meal.  I actually enjoy this myself, more and more. 

Aren't these recipes about a dime a dozen?  I know, I know.  I figured you wouldn't mind then if I shared mine, or rather my moms.  She has been making this recipe since the beginning of time.  She always used bone IN chicken but in the name of quick and easy and so forth, I went with boneless skinless breasts.  You could use boneless thighs as well or use bone in, but, I am just saying, I like this particular recipe better, bone OUT. 

I only added one thing to my moms recipe, and that is I added peas.  I liked it.  I really liked it.  Just make sure they are frozen ones!  You are getting my moms original here, which does include 2 cans of cream soup.  Go with it, or don't, but I ain't messin' THAT much with moms recipe!  I even baked it in her old 9x13 from when I was a kid, I LOVE this pan!

You will need:
3 boneless skinless chicken breasts cut into big strips or pieces
1 cup instant rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 empty soup can of milk
2 tbsp. melted butter
3/4 cup peas  (could also use 1 cup very small broccoli florets) BOTH are optional
salt and pepper
dried parsley, because my mom always did!

Preheat your oven to 350 degrees F.  Butter or spray a 9x13 baking dish with nonstick cooking spray.  In a large bowl combine, rice, both soups, milk, butter, salt, pepper, and peas.   Mix until completely combined.  Add in peas, salt and pepper and mix again.  Pour into prepared casserole dish or 9x13 pan.  Lay in a single layer, your cut up chicken pieces. .   Sprinkle some dried parsley over the entire thing Bake for 45-60 minutes.  Chicken should be done and rice tender.  Let stand 10 minutes before serving. 

You don't have to add the peas (or broccoli) at all.  My mom never did, I just wanted to give it a try this time. 

Enjoy this family favorite from days gone by!!

Your "my name is Chris and I like casseroles" Chefwannabe


  1. This looks and sounds delicious! And easy to put together! My hubby doesn't like peas or broccoli though, so I was thinking maybe sauté some onion and mushroom for the veg.! Thanks for sharing and a big thanks to your Mom! :) I love casseroles!

    1. It IS delicious! My hubby doesn't like veggies either and my mom never put any in, so I made it on a night he was working! HA!! I do want to try it with broccoli next time though! Hope you enjoy!!

  2. Sounds delicious! I will probably use the peas & carrots combination instead of just peas when I make it the first time. If this tastes anything like the Stouffer's brand frozen version out there then I will be a happy camper because I love that one. :)

  3. I've made this dish before but I use cauliflower and added cheese.. Very good dish!

  4. I usually add a half of bag, of broken tortilla chips. Delicious!

  5. I just put this in the oven..I am making broccoli and cauliflower mix on the side...hoping for a winner!!!
    I used boneless and put an extra 1/2 cup rice in..
    Fingers xx

  6. If I use 2 of each cans of soups, do I double the milk as well?

    1. No, just one can! I had a LOAD of comments that went to spam that I just fouond, please excuse my lack of response.