Chicken and Rice Casserole

  • Yield: 8 servings


8-- chicken breast halves, boned
1/2cup butter, divided
1pound mushrooms
1cup water
1cup mushroom soup
1medium onion, chopped
1cup sour cream
1can pimento
1/2cup chopped celery
1can sliced water chestnuts
1/2teaspoon salt
1package (16 oz.) Wild and Long Grain Rice
1package slivered almonds


  1. 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.