You are here: Home » Recipes » Chicken and Rice Casserole Chicken and Rice Casserole Yield 8 servings PrintEmail Ingredients 8 -- chicken breast halves, boned1/2 cup butter, divided1 pound mushrooms1 cup water1 cup mushroom soup1 medium onion, chopped1 cup sour cream1 can pimento1/2 cup chopped celery1 can sliced water chestnuts1/2 teaspoon salt1 package (16 oz.) Wild and Long Grain Rice1 package slivered almonds Instructions In large saucepan, place chicken, water, onion, celery and salt. Bring to a boil, cover and simmer on low heat 1 hour. Remove skin and cut chicken into bite-size pieces. Strain liquid and use to cook rice according to package directions. In large frypan, place 1/4 cup of the butter over medium heat. Add mushrooms and sauté. Stir in soup and sour cream. Add rice, chicken, pimento and water chestnuts. Place in casserole; sprinkle with almonds and remaining butter. Bake in 350°F. oven 1 hour.