Recipe by CaramelPie
I tweaked several recipes and ideas from friends and came up with this easy dish. My kids love it, and so did about 30 ladies I served it to at a luncheon. The chicken can be cooked, diced, and frozen way ahead of time. The chicken needs to be thawed before assembling the recipe. I have used the lowest fat cream of celery & mushroom soups with success. If you can't find cream of onion soup, just substitute another cream soup. FYI: 6 cups diced cooked chicken weighs about 2 pounds.
Top Review by goldenbkll
I love this recipe! It was fast and delicious. The only changes I made to decrease the portion size down to an 8x8 (2qt) dish was to use about 2 cups of rice, and half a can of each soups, ( with the exception of the chicken broth, because after I boiled my chicken I used my own broth instead of a store bought brand). Once I added the mixture to the casserole dish, if it looks a little dry separately mix up additional heaping spoonfuls of each soup and add broth and pour over the casserole. I baked this for about 30 minutes, checking the tenderness of my rice. After I pulled it from the stove, I added a little more soup and broth mixture to set the right creamy consistency for my taste. My family loved it and there was just enough left for lunch for two the next day!!!
- 3 cups uncooked rice
- 1 (10 1/2 ounce) can cream of onion soup
- 1 (10 1/2 ounce) can cream of celery soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 (14 1/2 ounce) cans chicken broth
- 6 cups diced cooked chicken
Directions See How It's Made
- Combine rice, soups, and chicken broth.
- Pour into a greased 9"x13" casserole dish.
- Sprinkle chicken on top, and "push" under the mixture a little to moisten.
- Cover dish with foil, and bake at 350 degrees F for 1 1/2 hours.
- Note: The dish will be completely full, so be careful when placing in oven.