Grandmas Chicken Rice Casserole Food

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GRANDMA'S CHICKEN & RICE CASSEROLE



Grandma's Chicken & Rice Casserole image

Grandma's Chicken and Rice Casserole is a classic family favorite. This casserole is a great way to use a rotisserie or leftover chicken. A creamy sauce with peas and carrots tie this together for a complete meal. Oven, Slow Cooker & Instant Pot Directions!

Provided by Joanna

Categories     Chicken Recipes

Time 50m

Number Of Ingredients 7

4 boneless skinless chicken breasts, cooked and shredded (about 2 cups)
1 box chicken flavor Rice A Roni, cooked according to the directions
1 cream of chicken soup
1 cup sour cream
1 cup frozen peas and carrots, thawed
salt and pepper to taste
16 ounces fried onions

Steps:

  • Cook and shred chicken (about 2 cups). Set aside. This is an excellent way to use a rotisserie or leftover chicken.
  • Prepare the rice, according to the directions on the box.
  • While the rice is cooking, preheat the oven to 350 degrees, and grease a 9X13 inch baking dish.
  • When the rice is cooked, stir in the cream of chicken soup, sour cream, and peas and carrots.
  • Pour into the prepared pan, and season the top with salt and pepper.
  • Sprinkle with the fried onions, and bake for 20 to 30 minutes, or until the top is golden brown and the casserole is heated through.

Nutrition Facts : Calories 581 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1103 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

Provided by Barbara

Categories     Casserole     Entree

Time 50m

Number Of Ingredients 10

1 teaspoon butter
1 medium onion (diced)
1 cup celery (diced)
1 cup cooked chicken (diced)
1 10.5 oz. can cream of mushroom soup
1 cup rice (cooked)
3/4 cup mayonnaise
1 teaspoon lemon juice
3 hard-boiled eggs (diced)
3/4 cup cornflakes (crushed)

Steps:

  • In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
  • Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
  • Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
  • Sprinkle crushed cornflakes over top.
  • Bake at 375 degrees F for 30 minutes.

Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.

Provided by kellyclark82

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

4 large skinless, boneless chicken breast halves
water to cover
1 pinch salt and ground black pepper to taste
2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
2 (10.5 ounce) cans cream of chicken soup
1 (8 ounce) container sour cream
1 (8 ounce) can sliced water chestnuts, drained
1 large onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, cubed, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
  • Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
  • Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g

GRANDMA'S CHICKEN RICE CASSEROLE



Grandma's Chicken Rice Casserole image

I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.

Provided by iewe7726

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup rice (cooked in 2 cups salted water, according to directions)
1/4 cup dried chopped onion
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) jar Cheez Whiz
1 (12 ounce) package frozen broccoli, cooked
2 cups canned chicken

Steps:

  • Mix all ingredients and place in 9 x 13 pan.
  • Cook at 350 degrees for 30 minutes.
  • This is a great use for leftover rice.
  • Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
  • Try different veggies, or add things like mushrooms, etc. for a different twist.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE



Grandma's Kitchen Chicken and Rice Casserole image

Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.

Provided by Baking Bunny

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
1 cup long grain rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3 lb) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain cracker
1 teaspoon paprika

Steps:

  • Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
  • Remove skin from chicken pieces, discard skin.
  • Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
  • Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
  • Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

Nutrition Facts : Calories 736, Fat 41.7, SaturatedFat 14, Cholesterol 176.6, Sodium 736.1, Carbohydrate 43, Fiber 0.9, Sugar 0.5, Protein 43.8

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.

Provided by Josh Butler

Categories     Chicken and Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter
2 cups diced cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup cooked rice
1 cup diced celery
¾ cup creamy salad dressing (such as Miracle Whip®)
4 large hard-cooked eggs, chopped
1 tablespoon lemon juice
1 teaspoon minced onion
½ cup cornflake crumbs
½ cup slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
  • Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
  • Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g

GRANDMA'S CHICKEN AND BROCCOLI CASSEROLE



Grandma's Chicken and Broccoli Casserole image

This grandma's chicken and broccoli casserole is easy, creamy, and delicious. Always a crowd-pleaser!

Provided by jessleelalynn

Time 1h30m

Yield 6

Number Of Ingredients 9

¼ cup butter
1 cup frozen chopped onions, thawed
3 stalks celery, chopped
1 (12 ounce) package frozen broccoli florets, thawed
4 large cooked chicken breasts, shredded
1 (10.5 ounce) can condensed cream of mushroom soup
6 ounces processed cheese sauce (such as Cheez Whiz®)
1 cup uncooked instant rice (such as Minute®)
1 cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
  • Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
  • Bake, uncovered, in the preheated oven for 1 hour.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 24.7 g, Cholesterol 137.7 mg, Fat 20.9 g, Fiber 2.8 g, Protein 42.6 g, SaturatedFat 10.4 g, Sodium 950.8 mg, Sugar 4.8 g

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