Chicken and Rice Casserole

6-8 chicken breasts, cooked and cubed (preferably roasted)
butter
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.

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Filed under Main Course, Protein

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