Chicken & Rice Casserole
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts, defrosted
- 1 -2 tablespoon virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 pinch salt
- 1 (10 3/4 ounce) can condensed cream of chicken and mushroom soup
- 1 1⁄2 cups water
- 1 (6 ounce) box Uncle Ben's chicken-flavored wild rice
- 1 (6 ounce) box stove top cornbread stuffing mix
- 1 cup water
- 3 tablespoons margarine
directions
- In virgin olive oil, brown chicken, seasoned with garlic powder, Italian seasoning and salt, until golden in colour, over a med-high heat.
- Combine browned chicken with can of condensed cream of chicken and mushroom soup, box of Uncle Ben's chicken and wild rice, the rice seasoning packet and 1-1/2 cups of water. Mix well and transfer to a 1-1/2 qt casserole dish.
- Spread Stove Top cornbread stuffing mix over top of mixture and pour on 1 cup of water. Dab margarine on top.
- Bake in a 375-degree oven for about 45 minutes, or until rice is tender.
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RECIPE SUBMITTED BY
Sara Westhead
Smith's
A mom to a toddler and a 6yro, and a wife of nearly 8 yrs, we're a pretty busy household that is trying to eat heality on a budget.
After living in China for a couple of years, I've adopted a preference for Asian cuisine. In fact, if I'm cooking, it's likely to be a favourite Chinese dish like Sweet & Sour or Cashew Chicken. I also love to make desserts and am becoming famous for my Dirt Cake - which is actually a recipe I got from my aunt's friend.