Chicken & Rice Casserole

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Ingredients:

• 1 Can Cream of Chicken Soup
• 1 Can Cream of Mushroom Soup
• 3 Chicken Breast (cooked, cubed)
• 2 Cups Instant Rice
• 1 Cup Sour Cream
• Italian Breadcrumbs

Instructions:

Preheat oven to 350°F.

In a mixing bowl, add cans of soups, chicken, rice and sour cream and mix well. Pour mixture into a nonstick baking dish. Generously, top with Italian Breadcrumbs. 

Bake on the middle rack for 45 minutes or until rice is cooked and the topping is golden brown. Serve hot.

Tips:

• Add vegetables such as broccoli, carrots, or peas.
• Chicken is roughly 4 cups measured.
• Great recipe for leftover rotisserie chicken and turkey.
• Instant Rice brands are Minute or Success rice. Any quick cooking rice works. The family size individual bags are roughly 2 cups.
• Leftovers last up to 4 days in the refrigerator.
• Substitute breadcrumb topping with 2 sleeves of Ritz crackers and 1/2 cup salted butter.
• We use a 8″ square baking pan and freeze half of the mixture for another meal.
• You may premake the mixture 1 – 2 days before baking, stored in the refrigerator. Only add the breadcrumb topping before baking.
• You may premake the mixture and store in the freezer up to 3 months before baking. Only add the breadcrumb topping before baking.
• You may substitute the Cream of Mushroom Soup with another can of Cream of Chicken Soup.