This is a yummy chicken and rice casserole that just screams “Comfort Food!!” To make it easier, use 2 large cans of chicken instead of the chopped, cooked chicken. I usually use the cans, and it’s delicious!
1.5 cups uncooked long-grain rice
.5 cup butter
1 onion, chopped
2 garlic cloves, minced
4 green onion, chopped
2 cans cream of chicken soup
3 cups chopped cooked chicken
.25 tsp salt (I don’t add salt if I use canned chicken)
.25 tsp pepper
1 cup shredded Cheddar-Colby cheese blend
.25 cup bread crumbs
Prepare rice as directed.
Melt butter in a skillet, add onions and garlic. Saute’ 10 minutes or until tender. Stir in chicken, soup, salt, and pepper.
Combine with rice and pour into a 9 x 13 pan. Top with cheese and crumbs.
Bake at 350 for 25 minutes or until cheese is melted.
