Ingredients and Weight:
- Boneless, skinless chicken breasts (1.5 pounds)
- Long grain white rice (2 cups)
- Diced celery (1 cup)
- Diced carrots (1 cup)
- Diced onion (1/2 cup)
- Cream of mushroom soup (1 can, 10.75 ounces)
- Cream of chicken soup (1 can, 10.75 ounces)
- Milk (1 cup)
- Shredded cheddar cheese (1 cup)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season and brown chicken breasts in a skillet over medium heat.
- In a large bowl, combine cooked chicken, rice, celery, carrots, and onion.
- Stir in both cream soups, milk, and 1/2 cup cheddar cheese.
- Pour mixture into a greased 9x13 inch baking dish.
- Top with remaining cheddar cheese.
- Bake for 45-50 minutes, or until rice is cooked through and casserole is bubbly.
Nutritional Information:
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 37g
- Fat: 15g
Dish Characteristics:
- Comforting and creamy
- Packed with protein and vegetables
- Easy to prepare and perfect for a family dinner or potluck
User Comments:
- "This is a delicious and easy casserole that is perfect for a cold winter night."
- "The chicken is so tender and juicy, and the rice is cooked to perfection."
- "I love the creamy sauce and the crispy topping."
Special Precautions and Tips:
- If you don't have brown rice on hand, feel free to substitute white rice. It will cook in a shorter amount of time.
- To make this casserole ahead of time, simply prepare the casserole as directed and refrigerate for up to 24 hours before baking. When ready to serve, bake from cold for an additional 10-15 minutes, or until heated through.
