Chicken and Rice Casserole

Chicken and Rice Casserole


1 - 1 1/3 pounds chicken breast, cooked and chopped or substitute 2 - (13 ounce) cans chicken

1 tablespoon olive oil

1/2 cup diced onion

1/4 cup thinly sliced celery

1 clove garlic, minced

1 (10.5 ounce) can cream of chicken soup

2 (14.5 ounce) cans chicken broth

1 1/2 cups uncooked long grain white rice

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon dried oregano

4 ounces shredded mild cheddar cheese


Preheat oven to 400 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray. Place chicken in baking dish. In a medium skillet, heat olive oil. Add onions, celery, and garlic. Sauté until tender. In a large bowl, combine chicken soup, chicken broth, rice, salt, pepper, oregano, and sautéed mixture. Pour mixture over chicken, stir slightly. Cover with aluminum foil and bake for 45 minutes. Remove foil. Sprinkle cheese over top of casserole, then return to oven without foil for 10 more minutes. Remove from oven and allow to stand 5 minutes before serving.


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