 Chicken Rice Casserole
Makes 6 to 8 servings
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Image © Publications International, Ltd.
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Chicken Rice Casserole
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Ingredients
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4
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tablespoons butter, divided
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4
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boneless skinless chicken breasts
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1-1/2
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cups uncooked converted rice
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6
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ounces HILLSHIRE FARM® Lit'l Smokies
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1
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can (10-3/4 ounces) cream of chicken soup, undiluted
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1
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can (10-3/4 ounces) cream of celery soup, undiluted
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1
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cup sliced canned mushrooms
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1/2
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cup dry sherry
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Bread crumbs
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Cheddar cheese
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Slivered almonds
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Preheat oven to 350°F.
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Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 7 minutes on each side. Remove chicken and cut into bite-size pieces.
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Place rice on bottom of medium casserole; add chicken, Lit'l Smokies, soups, 1-3/4 cups water, mushrooms, sherry and remaining 2 tablespoons butter. Bake, covered, 1-1/2 hours or until rice is done. Top casserole with bread crumbs, cheese and almonds. Broil until golden brown and cheese is melted.
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Tip
If a casserole is destined for the freezer, be sure to avoid overcooking. A simple way is to undercook any pasta or rice; it will cook through when the casserole is reheated.
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© Hillshire Farm®
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Printed
from fbnr.com
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