One Pot Rice & Chicken Casserole
Equipment
- 1 Enameled Dutch Oven Pot (I used a 7 quart) can also use a frying pan and then transfer to a casserole dish
- 1 Ninja Food Chopper
Ingredients
- Pam
- 3 tbsp Butter
- 1 Yellow Onion, diced I used my ninja chopper to dice them.
- 3 Cans (12.5 oz) Canned Chicken Can also use other precooked chicken
- 3 Packages (8.8 oz) Ben's Ready Rice Risotto Can also use other versions or leftover rice.
- 1 10 oz steamable bag of frozen veggies I used one with green beans, peas, carrots & corn.
- 1 can (10.5 oz) Cream of Celery
- 1 Cup Sour Cream
- 1 Cup Mayo
- Pepper & Paprika
- Shredded Cheddar Cheese
- Shredded Parmesan Cheese
Instructions
- Spray enameled Dutch Oven Pot with Pam on the sides (butter will cover the bottom.
- Preheat oven to 350 degrees
- Place butter and diced onion into pot and stir in to start cooking the onion down.
- Add the drained canned chicken and continue to stir.
- Begin to cook the rice in the microwave per instructions. If you are using a boxed version, you should cook that before you begin the rest of the recipe so it will be timed right. Leftover rice can be used as well.
- Microwave the steamable veggies for just a couple of minutes to thaw them, they don't need to be completely cooked.
- Add the rice to chicken & onions and continue to stir. Then add the veggies.
- Next add the Cream of Celery, Mayo and Sour Cream and blend well. If the dish seems a bit dry you can add an additional can of Cream of Celery, I didn't have this issue however.
- Once it's mixed well, even it out on the top, sprinkle pepper and paprika on top.
- Cover with a layer of shredded cheese.
- Sprinkle sporadically shredded parmesan cheese.
- Bake in the oven at 350 degrees for 30 minutes or until the cheese is bubbling.
Tried this recipe?Let us know how it was!