chicken and rice casserole

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.

Preheat the oven to 350 degrees.

Bake 2 chicken breasts in the oven for about 45 minutes, then cut them up.

Sauté 1 medium-sized onion, 1 stalk of celery, and 1 yellow bell pepper in a pan until the onions are translucent.

Add 1 tablespoon of garlic, 1 teaspoon of Cajun seasoning, 1 teaspoon of curry powder, and 1 teaspoon of black pepper to the sautéed vegetables and stir.

Add 1 can of cream of mushroom soup to the sautéed mixture and stir well.

Transfer the sautéed mixture to a mixing bowl.

Add 1 can of sweet peas and 1 can of pimentos to the mixing bowl and stir.

Prepare 1 package of wild rice according to package instructions, then add it to the mixing bowl.

Add 1 cup of mayonnaise to the mixing bowl and mix all ingredients together.

Pour the mixture into a Pyrex casserole dish.

Melt 3 tablespoons of butter in a pan and add 1 cup of panko breadcrumbs, stirring until they are browned.

Sprinkle the browned panko breadcrumbs over the casserole mixture in the dish.

Place the casserole in the preheated oven and bake for 20 to 25 minutes until bubbly.

Remove the casserole from the oven and let it sit for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens