Chicken and Rice Casserole Our Favorite Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Boil the chicken for about 10 minutes to reduce oven cooking time.

Chop the boiled chicken into small pieces, not completely shredded.

Place the chopped chicken in a mixing bowl.

Add 2 cans of cream of chicken soup to the chicken.

Add 1 can of cream of mushroom soup to the chicken mixture.

Add 2 cups of chicken broth (equivalent to 1 can).

Add 1 cup of white rice and 1 cup of brown rice (using instant rice).

Add 1 cup of cheese to the mixture.

Add 1/2 teaspoon of poultry seasoning and optional salt and pepper (not added due to canned soup salt content).

Mix all ingredients together until well blended.

Prepare a 9x13 glass baking dish by spraying it with oil.

Crumble 1 sleeve of Ritz crackers by hand and spread them on the bottom of the baking dish.

Spoon the chicken and rice mixture into the baking dish, being careful not to disturb the crackers too much.

Smooth out the mixture in the dish.

Preheat the oven to 325°F.

Bake the casserole for 30 to 40 minutes, checking for bubbling at 30 minutes.

Sprinkle parsley and additional cheese on top 10 minutes before it finishes cooking.

Cook the broccoli with garlic butter sauce as a side dish while the casserole bakes.

Serve and enjoy the casserole once it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens