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Chicken and Rice Casserole

Created by Stacey
This recipe is so easy to put together and is perfect for the crockpot, the oven, or put it together now and store it in the freezer. This recipe is written for two, but can easily be doubled for a family sized casserole.
3 from 1 vote
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Ingredients
  

  • 2 Chicken Breasts
  • 1 can of Cream of Chicken Soup OR 10 oz. of homemade Cream of Chicken Soup
  • 10 oz of Chicken Broth or water or milk
  • 1 Celery Stalk Diced
  • ½ Onion Diced
  • 1 can of Sliced Water Chestnuts
  • ¼ C Sliced Almonds
  • 1 Box of Rice Pilaf

Instructions
 

  • Combine the Soup, Broth, Celery, Onion, Water Chestnuts and the Rice Pilaf. Pour into an 8x8 Casserole dish. Place chicken on top and cover with the Sliced Almonds. Cover the baking dish with foil.
  • Bake at 350 for 1 Hour.
  • If you are using a Crockpot you will cook this on low for 6 Hours. Check at the 6 hour mark and if your rice is al dente cook on more hour on low.
  • Enjoy!