Recipe: Cheesy Chicken Rice Medley

Hmmmm.... Comfort Foods are the best in the winter... even in places that are not cold and snowy in the winter... we still crave Comfort Foods...

Fabulous casseroles... soups... stews... cobblers and pies... and so much more... dish is warm and satisfying.... perfect for one of those cold nights...

This recipe for Cheesy Chicken Rice Medley is actually a re-post... I posted this a few years ago... and has been long forgotten... which is a shame.. it really is so good and kid-friendly too.


The recipe calls for Campbell’s Cream of Chicken and Mushroom Soup. That isn’t always the easiest to find… I recommend you substitute it with Campbell’s Cream of Chicken Soup. I wouldn’t use Cream of Mushroom, the recipe uses cooked boneless chicken breasts cubed which really don’t have a heavy chicken flavor and you do want some chicken flavor in this casserole.

I usually use Fat Free Milk, I have used 2% Milk and it does make it creamier.

If I don’t have leftover cooked chicken from another meal, I place the breasts in a small saucepan with chicken broth to cover. I throw in a carrot, a few pieces of celery and an onion.... a sprinkle of thyme, some pepper and a bay leaf. I simmer on medium heat until the center is no longer pink.

I specify Birds Eye Peas and Carrots or Mixed Vegetables. I like their combination of vegetables in their Mixed Vegetables, you can substitute as you see fit.

For the topping, I usually use Corn Flake Crumbs, we really like the flavor, but you can use Unseasoned or Seasoned Bread Crumbs instead. Panko crumbs also make a great topping (as shown in the picture).

This makes approximately 6 servings.

Serve this with cranberry sauce for a truly satisfying supper.

This is a great recipe for a week night, it’s quick and easy. Don’t count on having any leftovers.


Cheesy Chicken and Rice Medley Recipe:

All you need:

2 cups of Minute Rice, cooked according to package directions
2 cans of Campbell’s Cream of Chicken and Mushroom Soup
1 can of Milk (Fat Free, 1% or 2%)
2 cups Cheddar Cheese, finely shredded
2 boneless chicken breasts, cooked and cubed
1 can (7 oz) of mushrooms, drained
1 ½ bags (12 oz bag) of Birds Eye Mixed Vegetables or Carrots and Peas, thawed
3 tablespoons butter or margarine, melted
1 cup Corn Flake Crumbs

All you need to do:

Preheat the oven to 350 degrees.

In a large pot I combine the soup, cheese and milk. Cook on medium to low heat, stirring frequently until sauce is smooth.

Add the cubed chicken and mushrooms, mix thoroughly.

Add the cooked rice and thawed frozen vegetables, mix thoroughly.

Pour mixture into a 13 x 9 baking dish.

Melt the butter or margarine in a 2 cup measuring cup in the micro. Add the Corn Flake crumbs, a ¼ cup at a time…using a fork to incorporate.

Sprinkle the topping over the entire mixture.

Bake at 350 degrees for 20 minutes or until topping is crunchy and sides of the casserole are bubbly.

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