Chicken 'N' Rice Casserole

 

Casseroles remind me of childhood. There's a video that was taken of a friend and me playing in her sandbox, and her father asked me what I was making. My response: "A casserole." "What kind of casserole?" "A brown one!" Ha, ha, Sand Casserole was quite a delicacy.

Rarely do I make a casserole of any kind without thinking of that story, and Chicken 'N' Rice Casserole is a classic, tender and savory. The sauce, linked within the Elements, contains lemon juice, butter, cream and capers; it’ll have you and yours craving this dish at least once a week!

 
 
 
 

Essentials

4 Boneless, Skinless Chicken Breasts

1 T Slap Ya Mama Seasoning

1 T Italian Seasoning

1 T Garlic Salt

3 C Long Grain Rice, prepared as directed

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 C Chicken Broth

1 T Paprika

Creamy Piccata Sauce

Directions

  1. Preheat oven to 375° Fahrenheit.

  2. On a silpat-lined baking sheet, place chicken breasts and season generously with Slap Ya Mama, Italian seasoning and garlic salt; bake for 45 minutes.

  3. While chicken is baking, add cooked rice to a large mixing bowl.

  4. Once chicken is cooled, shred into bowl containing cooked rice; add soups, seasonings and chicken broth.

  5. Stir well and add to a lightly-greased baking dish; bake for 30 minutes at 400° Fahrenheit until bubbly.

  6. Prepare Creamy Piccata Sauce and spoon over casserole before serving!

 
 

xo, Melissa

 
CasseroleMelissa ChildressRice, Chicken, Creamy