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Chicken & Rice Casserole
Makes 6 servings
*2 whole chicken breasts, bone in
*3 - 4 chicken bouillion cubes
*2 cups uncooked instant (5 minute) rice
*2+ cups chicken stock
*salt and pepper, to taste
*10 oz. package frozen green peas
*1 10 3/4 oz. can cream of chicken soup
*1 soup can water
1Place chicken breasts in skillet with water to cover. Add bouillion cubes.
2Poach until tender, about 30 minutes, cool and remove meat from bones, shredding into bite-sized pieces.
3Preheat oven to 300 degrees.
4Arrange chicken in glass baking dish and cover with instant rice. Add chicken stock. Salt and pepper, to taste.
5Bake for 45 minutes, checking often to add more stock, if necessary, to keep from drying out.
6Add frozen peas and bake 15 minutes longer.
7Separately, mix can of soup and water together to form gravy consistency. Heat through and pour over servings.