Chicken & Rice Casserole

I don't know about you, but  I love casseroles.   Everything is in one dish to be baked and served.

Who ever  invented casseroles deserves an award !

Here is one of my favorites.  It can be doubled and tripled to serve a crowd with ease, even cut in half to serve 2 or less people.  Compliment it with a nice tossed salad and you have a complete meal.

  When its done, it makes a very nice presentation.

You will need:

4 chicken breasts, (5-6 cups of cooked chicken) reserve the broth

2 Boxes of Uncle Bens Long Grain and Wild Rice 

1 large onion - chopped

Butter or margarine

1/2 pound of fresh mushrooms, sliced

1 can Cream of Mushroom soup

1 cup of sour cream

fresh parsley

paprika

Place the chicken breasts in a large pot with just enough water to cover and add one onion, celery and carrot.  Do not over cook.  When chicken is done remove the skin, fat and bones.  Cut the meat into bite sized pieces.

Cook the rice using the broth from the chicken.

Saute the onion and mushrooms in butter until tender and mushroom liquid is gone.

Combine chicken, cooked rice, onion and mushrooms.  Add sour cream and can of soup.  Mix gently and pour into casserole.  Sprinkle with paprika and chopped parsley.

Bake at 350 till bubbly.   Serves 8.