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Chicken and Rice Casserole Recipe


  • 4 cups cooked rice
  • 2 tbsp butter
  • 1/2 cup each, onion, celery, red pepper, carrots, chopped fine
  • 1 can cream of mushroom soup
  • 1 cup chicken stock
  • 2 cups left over chicken or turkey


  1. Melt butter. Saute vegetables until crispy tender.
  2. Add soup and stock. Stir to combine and simmer for another 10 minutes.
  3. Stir in cooked rice and meat. Transfer mixture to a lightly greased casserole dish and bake at 350º for 40 minutes. Serves 4.

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