Chicken and rice?!
Answers: How do you make a chicken and rice casserole. I dont want anything else in it really... Not mushrooms... thanks
put 2 cups of dry rice on the bottom of a casserole, 1 cup of water, 2 pats of butter...
saute chicken breasts and add on top of rice, cover with 2 cans of cream of chicken soup....
bake covered at 350 for about 45 minutes until chicken is cooked through and rice is tender
Here is the recipe for the chicken and rice casserole hope i helped!
INGREDIENTS:
1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
2 cans (10 3/4 ounces each) cream of chicken soup
8 ounces sour cream
1 can (4 ounces) chopped green chile peppers
3 cups cooked rice
2 cups shredded Cheddar cheese
2 cups nacho cheese chips, crushed (Doritos)
PREPARATION:
Mix chicken, soups, sour cream and green chiles together; set aside. Put cooked rice into bottom of a greased baking dish. Pour chicken and soup mixture over rice. top with shredded cheese. Bake at 350° for about 35 minutes, or until it is hot and has started bubbling.
Add crushed tortilla chips to top and bake 5 minutes longer. Be careful not to burn chips.
What she said
CROCKPOT CHICKEN AND RICE CASSEROLE
4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell's Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice
Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.
Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.
Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.
Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting.
You coould leave out the things you don't like or you could subsitute. Good luck
How about this one! No mushrooms
4 cups diced cooked chicken
2 cans cream of chicken soup
1 cup mayonnaise
2 cups cooked rice
1 T. chopped onions
2T. lemon juice
1 cup crushed cornflakes
4 tsp. melted margarine
Mix all ingredients except cornflakes and margarine. Pour into 9x13 pan top with corn flakes and melted butter bake at 375 degrees for 45 minutes to an hour.
Boil four cubed boneless breast in 2 cups chicken broth
add 1 cup of rice. let simmer 20 minutes covered.
salt and pepper to taste. Pour this mixture into a casserole dish. pour in a can of cream of chicken soup cover with bread crumbs and cheese. Bake 400 for 20 minutes.
u should put chicken and rice and any other vegetables in there i bet it will be GOOD!! =]