Chicken and rice casserole is definitely a classic. This version with green peppers, onions, and cheese is the only one that I make for our family.
Ingredients
- 1/4 c. oleo
- 1/2 c. onion, chopped
- 1/4 c. green pepper, chopped
- 1/4 c. flour
- 1 1/2 tsp. salt
- 1 can cream of chicken soup
- 1 c. chicken stock
- 3 c. cooked chicken, cubed
- 1 1/2 c. rice, cooked
- 1 c. shredded cheese (or more if desired)
Directions
Combine all ingredients. Transfer to greased casserole dish (I use 9x13).
Cover and bake at 350 for 40 minutes; uncover during last 10 minutes if desired.
http://contentedathome.com/2012/01/cheesy-chicken-and-rice/I’m sharing this recipe at Try a New Recipe Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, and Kids in the Kitchen.
This sounds terrific! Printed out to make this week. ~ Ellen
Thanks, Ellen–I hope you enjoy it as much as we do!
Is this good for freezing?
Jenn, I’ve never tried freezing it. I freeze cooked chicken and cooked rice (separately) with great results, though. I don’t see why you couldn’t freeze the assembled casserole. If you try it, I’d love to know how it comes out!
This sounds delicious, Judy! Thanks so much for linking up with “Try a New Recipe Tuesday.” I look forward to making this for my family.
OH, I LOVE recipes like this…I will have to add it to my menu!
I always love new variations on chicken and rice. It is such a classic. Thanks for the recipe and linking to Tempt My Tummy Tuesday.