6-8 chicken breasts, cooked and cubed (preferably roasted)
3-4 stalks celery, chopped
1 onion, chopped
3 cups dry parboiled rice, cooked with appropriate amount of stock
2 cans cream of chicken soup
8 oz. sour cream
buttered breadcrumbs (or other favourite casserole topping), optional
Cook rice according to package directions using stock instead of water.
Saute celery and onion in a little butter until translucent. Mix cubed chicken, celery and onion, cooked rice, soup, and sour cream together and pour into a greased 9X13″ dish plus “extra” baking dishes (usually about one 8”x8” baking dish or two two-serving sized aluminum pans).
You can top casserole with buttered breadcrumbs, if desired.
Bake at 350°F for 30 minutes.
This recipe freezes well, so is great for giving as a “gift”.
Serves: 12-15, or more.