Chicken and Rice Casserole-- Make-Ahead by Steph
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup Campbell's Cream of Mushroom Soup (condensed) 5 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 cup White Rice, long grain, cooked 5 oz Alcohol, Wine Red (Merlot or Cabernet Sauvignon) 12 tbsp Extra Virgin Olive Oil 1.5 cup, pieces or slices Mushrooms, fresh 2 cup, diced Celery, raw 1 medium (2-1/2" dia) Onions, raw 2 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY) 1.5 cup (8 fl oz) Chicken Broth 0.25 tbsp Italian seasoning McCormick
1. Brown the chicken in olive oil in a skillet.
2. Remove the chicken from the oil an dlet it cool.
3. Saute the celery, onion (chopped), and mushrooms (sliced) in the same oil.
4. Spread the rice in the bottom of an oblong baking pan.
5. Dollop the mushroom soup evenly over the rice.
6. Using a slotted spoon, spoon the veggies on top of the rice and mushroom soup.
7. Poor the wine over all of it, followed by the chicken broth.
8. Add the garlic and the Italian seasoning.
9. Cut the chicken breasts into sizable chunks and lay the chunks over top of the casserole.
10. Cover with tinfoil and refrigerate until cooking time.
11. 60 minutes before you want to eat, pre-heat the oven to 375 degrees F.
12. When the oven is preheated, put the casserole in, covered, and cook for 35 minutes.
13. Uncover the casserole and cook another 10-15 minutes.
14. Serve.
Serving Size: Makes 6 servings or slightly more, depending on the chicken breast sizes.
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIEMM2.
2. Remove the chicken from the oil an dlet it cool.
3. Saute the celery, onion (chopped), and mushrooms (sliced) in the same oil.
4. Spread the rice in the bottom of an oblong baking pan.
5. Dollop the mushroom soup evenly over the rice.
6. Using a slotted spoon, spoon the veggies on top of the rice and mushroom soup.
7. Poor the wine over all of it, followed by the chicken broth.
8. Add the garlic and the Italian seasoning.
9. Cut the chicken breasts into sizable chunks and lay the chunks over top of the casserole.
10. Cover with tinfoil and refrigerate until cooking time.
11. 60 minutes before you want to eat, pre-heat the oven to 375 degrees F.
12. When the oven is preheated, put the casserole in, covered, and cook for 35 minutes.
13. Uncover the casserole and cook another 10-15 minutes.
14. Serve.
Serving Size: Makes 6 servings or slightly more, depending on the chicken breast sizes.
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIEMM2.
Nutritional Info Amount Per Serving
- Calories: 615.4
- Total Fat: 37.6 g
- Cholesterol: 126.5 mg
- Sodium: 961.6 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.7 g
- Protein: 47.3 g
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