Chicken Rice Casserole

I think most cooks enjoy finding an easy casserole that will be a winner with their family & friends! And this one will surely do that! It can be made ahead & frozen to bake at a later time.

This one was especially easy with using boneless skinless chicken breast I had cooked in my instant pot! In no time at all I had the casserole ready to pop in the oven . I trust you will try it and enjoy it as much as we do!

Chicken & Rice Casserole

2 cups boiling water

2 cups instant white rice (or rice you like)

1 can Cream of Chicken Soup

8 oz, (1 cup) Sour Cream

1 & 1/2 Tbsp dry Ranch Dressing Mix

1 tsp. Black pepper

1/2 cup cooked crumbled Bacon

3/4 cup Chicken Broth

3 cups cubed or shredded Chicken

1 cup Shredded Cheddar Cheese

1 & 1/2 cups Crushed seasoned croutons or crackers

1/2 cup Butter, melted

1. Spray a 9x 13 inch baking dish. Preheat oven to 350 degrees.

2. Bring water to a boil & add Instant rice. Remove from heat & cover for 5 minutes or until water is absorbed.

3. In a large bowl combine chicken, undiluted soup, sour cream, cheese, chicken, broth, pepper, ranch dressing mix, & crumbled bacon.

4. Add rice when it is cooked & combine it all together.

5. Spread into sprayed pan. Sprinkle with crushed croutons or crackers

6. Drizzle with melted butter

7. Bake at 350 for 25-30 minutes

Note: this can be made & frozen to cook later.

Published by Deborah Blowers

I’m a gal who loves to be in her kitchen cooking! Growing up in a large family allowed for me to begin cooking and baking at a fairly young age. I’m a wife, mother, and nurse.

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