• 2 lb uncooked chicken breasts
  • 10 3/4 oz. can condensed cream of mushroom soup
  • 10 3/4 oz. can condensed cream of celery soup
  • 10 3/4 oz. can condensed cream of chicken soup
  • 1 box Uncle Ben's fast cooking recipe long grain and wild rice
  • 2 cups milk
  • 1 stick margarine (cut into chunks)
  • Grated parmesan Kraft out of a can is fine
  • Cooking spray

Casseroles are a great way to cook for the whole family quickly, easily and cheaply. Plus of course family’s always love them.

This is a great recipe that combines flavors perfectly but without any of the mess, and many times, no need to even go out and buy ingredients. Most of the time you can find all of this right in your cabinets and refrigerator.

Please feel free to add your favorite fresh or canned vegetables to the dish or leave it as is. Please let me know in the comments because I’m always curious as to what people think of our recipes.


More Chicken Recipes

Directions:

1. Preheat oven to 350 degrees.

2. In a large sauce pan mix all three cans of soup, one stick of margarine and 2 cups of milk on low-medium heat stirring occasionally.

3. Cube the chicken breast trimming off the fat as you go along and set aside.

4. Take a large oven safe dish 9 x 13 or larger when the margarine, soup and milk mixture is hot and has all come together and spray the casserole dish with the cooking spray.

5. Pour half of the mixture into the casserole dish and spread the wild rice and chicken evenly over the mixture. (No need to use the packet that comes with the rice).

6. Add the rest of the mixture covering the chicken and add plenty of the grated parmesan cheese on top

7. Cover with aluminum foil and cook for 1 hour in the pre-heated 350 degree oven.

8. After the 1 hour mark remove the foil and cook for about another 15 minutes or until the cheese on top browns up nicely.

Tips and Tricks

Make sure to use a good amount of the parm because it will not only make it brown up beautifully but add extra flavor.

Add Veggies: I like to use whatever left over veggies are in my refrigerator such as string beans or leftover asparagus. Also canned veggies work great as well. I love canned peas but that’s just me.