Chicken and Rice Casserole with Cream of Mushroom Soup
This easy Chicken and Rice Casserole with Cream of Mushroom Soup and shredded rotisserie chicken is a simple, delicious, and comforting dinner that you can make ahead. The recipe takes advantage of a few shortcuts for quick prep, but adds herbs and vegetables for plenty of fresh flavor. Serve the casserole with a simple green salad, biscuits, or a loaf of crusty bread to round out the meal!
1/4 c butter
8 oz sliced mushrooms
1 small onion
1 c diced celery
3 c cooked shredded chicken
3 c cooked rice
10.75 oz can condensed cream of mushroom soup
0.5 c sour cream
1 T chopped fresh chives
1 T chopped fresh parsley
1 t fresh thyme leaves
1 sleeve Ritz crackers ( about 31 crackers )
6 oz French fried onions
0.25 c butter
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
PREPARE THE FILLING:
- Melt butter in a large skillet or Dutch oven over medium heat; add mushrooms, onion...
See the full directions on my site