Tuesday, January 27, 2009Chicken and Rice Casserole

1 rotisserie chicken
1 cup uncooked rice, cooked
1 medium onion, diced
1 cup sliced mushrooms
1 Tbsp mayonnaise
1 can cream of chicken soup
3 cups grated cheese, divided
1 cup breadcrumbs
Olive oil

Preheat oven to 350 degrees.
Tear chicken off the bone.
Saute onion and mushrooms in olive oil until soft.
Combine all ingredients (using 2 cups of cheese) in a bowl and mix well.
Put into a casserole dish.
Spread breadcrumbs and remaining 1 cup of grated cheese over the top.
Bake for 35-45 minutes.

Note: You can also substitute the rotisserie chicken for 2 chicken breasts, cubed and browned in a frypan. If you do this method then increase your baking time to 1 hour.

Source: Jess in J05 Cookbook #2.

One Response to “Chicken and Rice Casserole”

Comment from Adam and Megan’s Mom
Time February 1, 2009 at 11:29 pm

Yummy! I want to make this for sure!