It seems fall is upon us, whether we were prepared for it or not.

chicken and rice casserole
Courtesy photo

This time of year always means casseroles in my family, which suits this busy period.

I can assemble a casserole the night before and leave it in the fridge.

Then whoever gets home first can put it in the oven to cook.

This recipe is another of my great-grandmother’s hearty and tasty, but simple to create, concoctions.

Casserole ingredients

  • 2 cups uncooked Minute rice
  • 1 cup shredded carrots
  • 1 cup celery, sliced thin
  • 1 small jar sliced pimiento
  • 2 teaspoons garlic salt
  • 1 Tablespoon dried parsley
  • dash of pepper
  • 2-3 cups cooked, boned chicken
  • 1 can cream of mushroom soup
  • 2 cups chicken broth

Instructions

Mix all of the ingredients together and pour them into a greased 9- by 13-inch baking dish.

Cover the dish with foil and bake at 350 degrees for 45 minutes or until the rice is tender.

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