Chicken and Rice Casserole with Cheese Topping

  • Yield: 6 servings


2 chicken breasts
4stalks celery, 1 whole and 3 chopped
1 onion, cut into quarters
Grated Cheddar cheese
1large onion, chopped
1 1/2cups rice, cooked
2cans cream of chicken soup


  1. Place chicken breast covered with water in pan along with a stalk of celery and quartered onion. Cook until chicken is tender.
  2. Preheat oven to 350F. Heat olive oil in a large skillet. Add chopped vegetables and saute until tender. 
  3. Chop  chicken and place in large ovenproof casserole dish along with rice, soup and sauteed vegetables. Add  cheese on top
  4. Bake 20 minutes.

Note: You can also make this same recipe using 1 1/2 pounds of shrimp instead of  chicken and cream of shrimp soup instead of the cream of chicken soup.