Chicken Rice Casserole

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Use leftover chicken and just mix and bake.
  • 3 c. cooked, cubed chicken
  • 1/2 c. chopped onion
  • 2 c. cooked rice
  • 1 can cream of mushroom soup
  • 1 can of water
  • 1 c. sliced celery
  • 1 (10 oz.) pkg. chopped frozen broccoli
  • 2 Tbsp. Worcestershire sauce
  • 1 can cream of chicken soup
Combine all ingredients, stir until mixed. Put in casserole. Bake at 350 degrees for 1 1/2 hours or until hot and bubbly.
Yield: 8 servings
Serving Size: 1/8 of casserole is 1.5 oz meat/ meat alternate, 1/4 cup vegetable and 0.5 oz grain for 3 - 5 year old at lunch/supper.
Credit: Select A Week Summer 17C
Recipe Information:  Vegetables- Dark Green   Grain