Chicken Rice Casserole


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1/2 red bell pepper cut

2 cups of round rice

5 cups of chicken broth

1 cup of onion (diced)

1 tablespoon of garlic (chopped)

2 cups of shredded chicken (from rotisserie chicken leftovers or baked chicken)

1/4 cup of blue-cheese

1 cup of Swiss cheese

1 cup of yellow cheddar cheese

1 cup of cooking cream

1 cup of peas

1 cup of corn

1 cup of carrots

1 French omelet chopped

For the topping:

1 cup of parmesan cheese

Chicken rice casserole


Pre-heat the oven to 375ºF (190 ºC)

Melt a spoon of butter in a pot and stir-fry the garlic with the onion and the rice.

Add the broth and let it boil for 20 minutes or until it’s cooked. Reserve.

In a cooking bowl, over medium heat, mix the cream, the cheeses and the chicken. Heat the mix.

Add the rice and the vegetables to the gravy and mix.

Place it in a casserole dish pre-sprayed with vegetable oil. Top with the parmesan cheese and red peppper.

Let it bake in the oven for 35 minutes.

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