Easy Chicken and Rice Casserole
Description
Make an easy chicken and rice casserole starting with a rotisserie chicken. It's a great way to sneak vegetables into a meal that's simple and quick to make, even for a weeknight dinner. Serve with a side salad and a crusty bread.
Ingredients
1 T. butter
1 medium onion, finely diced or grated
1 clove garlic, minced
4 carrots, finely diced
4 stalks celery, finely sliced
1 rotisserie chicken, shredded
1 c. uncooked long grain white rice
1 can cream of chicken soup
3 c. chicken stock
salt, to taste
black pepper, to taste
breadcrumbs
Directions
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Preheat oven to 425 degrees.
In a skillet, melt butter; cook onion, garlic, carrots and celery until tender.
Transfer to a 9 x 13 inch disposable casserole dish or 2 smaller baking dishes. Add chicken, rice, soup, stock, salt and pepper. Mix thoroughly; cover with foil.
Bake 30 minutes; remove foil; top with breadcrumbs; bake an additional 10 minutes. Or, bake 30 minutes; let cool completely; cover; freeze for up to 2 months.
To reheat, let thaw in the refrigerator during the day. Bake as directed.