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Creamy Chicken Rice Casserole

We love rice, so I serve it at almost every meal. This is a stand-by in our home.—Donna Tyler, Riverdale, Arkansas
  • Total Time
    Prep: 1-3/4 hours Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2 quarts water
  • 2 teaspoons salt
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 3 cups uncooked long grain rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 celery ribs, diced
  • 2 medium onions, diced
  • 1 medium carrot, grated

Directions

  • Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours.
  • Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender.
Nutrition Facts
1 serving: 525 calories, 15g fat (4g saturated fat), 70mg cholesterol, 1223mg sodium, 66g carbohydrate (4g sugars, 3g fiber), 28g protein.

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