Chicken and Rice Casserole

My grandmother used to make this with the rotisserie style chickens from the deli.  The aroma that would fill the house when she would bring one of those in and then the rush of smells as she would take that plastic lid off.  Ooomph!  I loved sneaking a small piece of than dark brown greasy skin out of the base of the dish.

I often make this with just leftover chicken breasts.  I am not a fan of leftovers, at all.  I can’t bring myself to throw good food out, so I usually seal it up into a nice tupperware dish and then throw it out a week later after it goes bad.  But I’ve gotten better with this economy at making the most of everything.  Leftover chicken is usually very flavourful and because you’re using it in a casserole, appearance means nothing.  My grandmother would use mushroom soup, my dad hated mushrooms and would use cream of celery – I use broccoli and cheese soup.


9 ounces of chicken meat, cooked and chopped into 1 inch chunks

1 large yellow onion, finely chopped

1 carrot, finely chopped

1 1/2 cups uncooked rice

4 Tablespoons butter, softened

1 cup cheddar cheese, shredded

2 cups chicken broth

2 – 10 ounce cans broccoli and cheese soup

1 teaspoon salt

1 teaspoon ground black pepper

1/2 cup bread crumbs


  • In a large mixing bowl, blend chicken, onion, carrot and rice (uncooked).
  • Stir in soup concentrate and butter, blending well.
  • Add in cheese, salt and pepper and stir until well blended.
  • In a 13 x 9 casserole dish, spread mixture evenly.
  • Pour broth gradually over the top.
  • Cover with aluminium foil and bake at 350 degrees F for thirty minutes.
  • Uncover and sprinkle top with bread crumbs.
  • Recover and continue baking for another thirty minutes.
  • Serve.

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