Tuesday, March 13, 2012

Super easy chicken casserole

We had a whole chicken we needed to use up, and wanted something different, but easy. So we threw this concoction together, and it was a real hit (the kids and I ate half the pan). We boiled the chicken, but I bet it would be great with a rotisserie chicken, or whatever you have left over. We used peas, which were ok, but we want to try broccoli next time.

1 whole chicken cooked, and removed from bone and shredded
2 large packages yellow rice
1 can peas
2 cans cream of chicken soup
garlic powder
shredded cheddar cheese

Boil chicken with salt and garlic powder (or use whatever chicken you want, but this makes some broth to use to make rice), once cooked set aside to cool.
Once cool shred chicken.
Prepare rice per package directions, I use chicken broth for the water
Prepare soup using about 1/2 liquid normal (again use some broth instead of water)
mix chicken, rice and peas in a large bowl (best done by hand)
pour mixture into a greased casserole dish
pour soup over top
top with cheese
bake at 350 for 45 minutes or until cheese browns slightly
let stand for 10-15 minutes to thicken


  1. Another quick chicken casserole:

    1 box stuffing mix (prepared)
    1 bag mixed vegetables
    1 jar gravy
    1 cooked, boned and shredded chicken

    Cook in the oven at 350degrees for a half hour or heat through in the microwave.

  2. sounds good, may have to try that soon.