Chicken & Rice Casserole
This is a quick and wonderful dish for a cold night and the perfect casserole to have in the freezer for that unexpected or last-minute company.
Ingredients
Brown Chicken
- 2-3 lbs Chicken Breasts (cut into 1" cubes)
- 3 tbsp Olive Oil
- ½ tsp Salt
- ½ tsp Black Pepper
Sauté
- 2 Diced Onions
- 1 stick Butter
- 2 tbsp Olive Oil
- 3 stalks Diced Celery
- 1 Diced Carrot
- 2 cloves Minced Garlic
- 2 cups Long Grain Rice
- 3 cups Chicken Stock
- 1 can Cream of Mushroom Soup
- ½ cup Peas (optional)
Instructions
Brown Chicken
- In large skillet saute Chicken Breasts, Olive Oil, Salt and Black Pepper. Brown chicken for 5-6 minutes. Remove from skillet and set aside.
Sauté
- In the hot skillet add Onions, Butter, Olive Oil, Celery, Carrot and Garlic.
- When onions are soft add Long Grain Rice and cook for 2-3 minutes. Then add Chicken Stock and Cream of Mushroom Soup.
- Cover and simmer. When most of liquid is absorbed add cooked chicken and continue cooking until rice is tender and casserole is hot. You have the option of adding Peas at this point as well.
