Chicken Rice Casserole

This is soooo much better when my mom made it! But I LOVE this! I just sometimes forget how long it takes, so by the time I am ready to get it all together, I realize that there isn't enough time for it cook! So, I usually say, oh well, next time, but this happens alot!

It is SUPER easy to make and it is oh soooo delicious!

It is made from ingredients that pretty much everyone always has on hand! Well, maybe not the chicken all the time! But like I've said before, I like to cook up all my chicken breasts and dice them and put them in little baggies. Then into the freezer for whenever I need cooked, cut up chicken! It works GREAT! May take a bit of work to cook it all and cut it, but it's worth it! :)



Place chicken in a pot



Add water to cover



Place slightly cool chicken on cutting board and cut up
(or if you have it cut up and frozen, make sure it is de-thawed)


Place 2 cans cream of chicken soup in bowl



Add broth or water



Whisk it all together



Add one HEAPING (as you can see) teaspoon of curry powder, salt and pepper



Whisk all together



All whisked up!



Add 1 cup rice



Add cut up cooked chicken and stir



All mixed up, ready to bake!



Greased 9x13 pan, all greased up...



In the pan....



Be sure to cover the pan with foil



What it looks like after an hour cooking...



All done, ready to eat! Make sure you stir it before serving!



Yummy!!! I like to serve this with a veggie and usually have bread and apple butter with it, but didn't have the bread part...


Chicken Rice Casserole

1/2 cup chopped onion (I just grab a medium size one and chop the whole thing, I don't measure!)
1/4 cup butter
1 cup finely chopped celery
2 cups cooked, cut up chicken
1 cup uncooked long grain-rice (not the minute kind either)
1 1/2 tsp salt
1/4 tsp pepper
1 tsp curry powder
2 cans cream of chicken soup
2 cans chicken broth (or water if you don't have the broth, which I don't most of the time, so I use water!)

Preheat oven to 350 degrees.
Saute the onions in the butter, but do not brown them!
Mix, celery, chicken, rice, salt, pepper, curry powder, chicken soup, and broth all together. Place in a greased 9 x 13 pan. Cover and bake for 2 hours. Check after the first hour and stir. Keep checking every 20 minutes until done. It may not take the full 2 hours, but sometimes it does!

*Like it shows in the pictures above, I usually mix the soups and water or broth using whisk first, then add spices, mix again. Then add the chicken and rice.
I don't always have celery, so I may do one can cream of chicken and one can cream of celery. Or just 2 cans cream of chicken and no celery! :)
I don't always saute the onions either.
I don't measure the salt and pepper, I just put some in!
Also, I use a heaping teaspoon of curry powder!
You can double this recipe and put the other half in the freezer for future use. You will just want to mix up a can of cream of chicken and half a can of water and re-bake it. Make sure it is completely thawed before doing this though.

Mom, hope you don't mind I posted this, I forgot to ask before posting! :) LOVE YOU