Chicken and Rice Casserole

Yield:
8 servings
Ingredients
  • 1 tablespoon butter
  • 1 teaspoon vegetable oil
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 1 (10-3/4-ounce) can cream of mushroom soup
  • 1 cup pasteurized process cheese spread
  • 3 cups cooked rice (1 cup uncooked)
  • 1 (10-ounce) box frozen broccoli cuts, thawed, drained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 cup sour cream
  • 1/4 teaspoon ground black pepper
  • Vegetable cooking spray
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 cup breadcrumbs or crushed croutons
Directions

Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.

Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.

Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.


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4.2 28
Loved the addition of the water chestnuts. Inspiring! Now I add the chestnuts to many things. I love the crunch. item not reviewed by moderator and published
I had a great chicken and broccoli casserole recipe some years ago and was searching for something similar when I found this one. This exceeds the old one. One word: DELICIOUS! I left out water chestnuts, substituted cream cheese for cheese spread, cream of chicken instead of mushroom soup, and opted for crushed croutons w/parmesan cheese, which made the crust extra crispy. Also used fresh broccoli instead of frozen. It was a big hit with my family and we'll have it again often. I reduced my prep labor by chopping/shredding everything in food processor-even crushed the croutons that way. This recipe is a new favorite, and since it’s on Food Network, I can’t lose it like my old one! item not reviewed by moderator and published
Great Casserole, I left out the waterchestnuts but added extra broccoli. Was a hit with the family too!! item not reviewed by moderator and published
I thought this recipe looked like a winner! However, I did several things differently. I put ricotta cheese instead of processed cheese, added rosemary and thyme to season the chicken, and a little dry white wine while I was cooking the chicken. To top the dish off I used a variety of Italian cheeses. Also used baby bella mushrooms. We tasted it before going in the oven and it was delightful already! Thanks, Karen Redelin, Sturgeon Bay Wi. item not reviewed by moderator and published
This is a great recipe. I omited the waterchestnuts and added peas and corn. Also added some red pepper flakes to give it a kick. item not reviewed by moderator and published
My husband and I loved this dish. I used all reduce fat items except for the cheddar cheese because I wanted to use Sharp Cheddar for a stronger taste. I sub'd the Velvetta cheese for Non-fat Philly cream cheese and instead of using mushrooms, I used red bell peppers. It tasted great and we did not feel any guilt eating it! It was super easy to make and I plan on making it a go to dish for future meals. item not reviewed by moderator and published
Its pretty good even with balsamic rice, which is a healthier alternative. But, I recommend two cups of rice rather than three. The rice was overwhelming the chicken and broccoli. item not reviewed by moderator and published
Terrible flavor and consistency! My friend liked it but it was too much prep time and work for just a "okay" meal. item not reviewed by moderator and published
This recipe is delicious. My picky sister doesn't like mushrooms so I leave those out and throw in some frozen peas and it turns out lovely. As to the question about the rice, rice triples in size when it is cooked and absorbs liquid. So 1 cup of dry, uncooked rice swells up to 3 cups of cooked rice when it absorbs the liquids in the casserole because the grains are larger. :) item not reviewed by moderator and published
I more than tripled the mushrooms and left out the shallots and broccoli and it was delicious. I made my own bread crumbs and next time I will use a store bought kind to make it easier. Its a lot of chopping but worth it! This is a great big and filling dish that I will for sure make again. Its great the second day too! item not reviewed by moderator and published

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Recipe courtesy of Damaris Phillips