Sunday, January 22, 2012

Chicken Rice Casserole

4c cooked rice
2 10 3/4 oz cans of cream of mushroom soup
2 cooked shredded chicken breasts
3/4 c of each diced onion and diced celery
1 c of mayonnaise
1 c of panko bread crumbs

Preheat oven to 375
Combine the soup, mayonnaise, rice, onion and celery in a bowl and stir together
Stir the shredded chicken into the rice mixture
Pour into a greased casserole dish Top with the Panko breadcrumbs
 bake for 30-40 minutes or until warmed through and breadcrumbs browned

Serve and enjoy
Note: if u don't have Panko breadcrumbs you can crush potato chips up and put them on top as well

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