Grammie’s Chicken and Rice Casserole


Casseroles became popular in the United States in the 1950s and 1960s.  Women were looking for easier ways to get dinner on the table for their family each night and mixing all the ingredients together at once to bake was an easy way to accomplish this. A casserole is any mixture that is baked and served in the same dish. In 1941 Campbell’s soups opened their first test kitchens to create new dishes using their canned soups. Shortly after the casserole and Campbell’s soups became synonymous for decades.

I have made this casserole without canned soups and with canned soups. It is a bit saltier with canned soups (look for lower sodium if you like) and a bit less “fresh” tasting to me. But, sometimes the ease wins out when it comes to dinner time.

Verdict:

Just about everyone I know has a version of this in their family history. Some use long grain rice, some use different soups. You can mix and match to suit your family. Just remember to adjust cooking times if using long grain rice.

My family devoured this. I think they missed me cooking the past few weeks and anything not directly from a box or on speed dial seemed like a little slice of heaven to them. Serve this with a green vegetable, like broccoli, and a green side salad to complete the meal.

Grammie's Chicken and Rice Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

Most families have a similar recipe in their family that reminds them days gone by.

Ingredients:

  • 1 1/2 lbs. chicken breast, sliced into tenders
  • butter, for pan
  • 2 cups instant rice
  • 1 cup milk
  • 1 (10.5 oz) can Cream of Mushroom Soup
  • 1 (10.5 oz) can Cream of Chicken Soup
  • parley for garnish, if desired

Directions:

  1. Preheat oven to 350 degrees. Grease a 13 x 9 casserole dish with butter.
  2. In a large bowl mix together rice, milk, and soups until well blended. Pour mixture into casserole dish. Lay the chicken tenders over the top of the casserole. Cover tightly with aluminum foil.
  3. Bake for 50-55 minutes. Remove pan from oven and check chicken with a meat thermometer. Remove pan from oven once chicken is cooked through.
  4. Allow to rest for 3-5 minutes before serving.

6 Comments Add yours

  1. I am sold over this completely 😀

    Liked by 1 person

    1. koolaidmoms says:

      Liked by 1 person

    1. koolaidmoms says:

      Thanks!

      Like

  2. A delicious and easy recipe, Marci

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!!

      Liked by 1 person

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