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Chicken & Rice Casserole




Source of Recipe


USA Rice Council in Houston, Texas


List of Ingredients




1 Tbs. butter
1 tsp. vegetable oil
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 lb. boneless chicken breasts, cooked and cut into 1/2-inch pieces
2 garlic cloves, minced
one 10-3/4-oz. can of cream of mushroom soup
1 cup pasteurized process cheese spread
3 cups cooked rice (1 cup uncooked)
one 10-oz. box frozen broccoli cuts, thawed, drained
one 8-oz. can sliced water chestnuts, drained
1/2 cup sour cream
1/4 tsp. ground black pepper
vegetable cooking spray
1 cup (4 ounces) shredded cheddar cheese
1/2 cup bread crumbs or crushed croutons



Recipe



Preparation:

Preparation:

Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about two minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.

Add undiluted mushroom soup and the cheese spread (or if using Velveeta brand, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a two-quart baking dish that has been sprayed with a nonstick product.

Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top withcheddar cheese and bread crumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to the oven until the cheese melts.

Yield: 8 servings
Baking time: 20 minutes