Chicken Rice Casserole Recipe

  • 2 cups Minute Rice®
  • 1 can mushroom soup (10 3/4-ounce can)
  • 1 can celery soup (10 3/4-ounce can)
  • 1 cup milk
  • 2 skinless, boneless chicken breasts chopped into bite-sized pieces
  • 1 package onion soup mix
Container: 9- x 13-inch baking pan
1.5 hrs
  • Grease a 9- x 13-inch baking pan.
  • Sprinkle the uncooked rice in the bottom of pan.
  • In a saucepan, heat the soups and milk, stirring occasionally.
  • Pour about half of the soup mixture over the rice. Make sure that it covers the rice up to the corners of the pan.
  • Lay the chicken pieces on top; then pour the rest of the soup mixture over the chicken.
  • Sprinkle the dry onion soup mix over the top.
  • Cover with aluminum foil and bake at 350ºF for about 1 1/2 hours.
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