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chicken and rice casserole

(1 rating)
ShoeGirl avatar
Recipe by
Lisa Swarm
@ShoeGirl
Indianapolis, IN

My mom use to make this all the time when I was a kid. It was one of the first recipes I asked her for when I moved out on my own. I still love this now as much as I did as a kid. I did add one item to the recipe and once my mom tried my version she changed hers too. Thanks for the recipe mom! You can also substitute turkey for the chicken. She did that a lot after Thanksgiving to use up the left over turkey. Additionally you could add your choice of veggies. For a rotisserie recipe see my other recipes.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For chicken and rice casserole

  • 3 c
    rotisserie chicken, shredded & deboned
  • 2 c
    uncooked rice
  • 2 can
    tomato soup
  • 1/4 c
    parsley flakes
  • 8 oz
    processed cheese

How To Make chicken and rice casserole

  • 1
    Preheat oven to 350°. Shred the chicken (or turkey). Cook the rice to the package directions. Once the rice is done add soup, chicken and parsley and mix together (and veggies if you wish). Pour in to a 9 x 13 pan.
  • 2
    Slice the processed cheese and put over entire casserole.
  • 3
    Put pan in oven for 10 minutes or until cheese is melted.
  • 4
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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