Wednesday, March 13, 2013

Chicken and Yellow Rice Casserole - Blast from the Past!

Years ago, and I do mean years ago, my ex-mother-in-law made a fabulous chicken casserole.  I made that casserole many, many times for my family as the kids were growing up.  While looking for a cake recipe last week, I ran across the casserole recipe and decided I needed to make that again.  It is very easy to make and just fabulous.  Delicious enough for a company main dish, or just for your family on a weeknight.  Chandler and I ate way too much of this last night and I am looking forward to having leftovers for my lunch today!  Definitely need to put this on my monthly dinner rotation.


Chicken and Yellow Rice Casserole

Boil three chicken breasts until done.  Shred meat and put in the bottom of 9 x 13 buttered casserole.
Cook one package of yellow rice, one onion chopped, four stalks of celery chopped.   Spread one can of cream of mushroom soup over chicken, then top with cooked rice mixture.  Top all with buttered breadcrumbs and bake in 350 oven for about 20 minutes until bubbly.

Delicious AND easy!!

1 comment:

Heather said...

That looks delicious!!! I may make that this weekend. :)