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Line the dish with foil, bake, then cool and freeze the casserole. Once the casserole is solid, lift it out, wrap it in foil, and transfer it to a freezer bag. ... Chicken and Rice Casserole ...
Half Baked Harvest. Time Commitment: 25 minutes Why I Love It: <30 minutes, kid-friendly, beginner-friendly Serves: 6 It's not delivery—it's a delicious make-ahead dinner. To freeze this (or any ...
Refrigerate or freeze the leftovers to enjoy later. ... Chicken, Mushroom & Wild Rice Casserole. Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis. In Minnesota, chicken, mushrooms ...
Stir the chicken, zucchini, peppers and rice in the baking dish. Stir the soup, water and sour cream in a medium bowl. Pour the soup mixture over the chicken mixture. Cover the baking dish. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Transfer rice mixture to a 13" x 9" baking dish. Add broth and soup; season with salt and pepper, if needed, and stir well to combine. Cover dish with foil and bake 1 hour.
This rice and chicken casserole is full of Tex-Mex flavors. It's a little bit creamy thanks to a can of cream of chicken soup, but canned tomatoes with chiles and taco seasoning make it ...