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Classic Chicken and Rice Casserole

Classic Chicken and Rice Casserole

Take time to have dinner around the table tonight with this tasty dish.

Gluten Free:
No
Serving Size:
4
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (5 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 2 tablespoons vegetable oil
  • 8 ounces sliced fresh mushrooms
  • 3/4 cup sliced celery
  • 1/2 cup diced green or red bell pepper
  • 1/2 cup sliced green onions
  • 2 (10-ounce) cans VALLEY FRESH® Organic White Chicken, undrained
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 cup long-grain white rice, cooked
  • 1 cup dried breadcrumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh parsley

Directions

  1. Heat oven to 350°F. Coat 1 1/2-quart baking dish with cooking spray.
  2. In skillet, heat oil. Add mushrooms, celery, bell pepper and onions; sauté until vegetables are just tender. Add chicken, soup and mayonnaise. Fold in rice. Spoon mixture into baking dish.
  3. In small bowl, stir together breadcrumbs, butter and parsley. Sprinkle evenly over casserole. Bake 20 minutes.