My Chicken and Rice Casserole Recipe Makes a Tasty New Main Dish to Stretch Your Food Budget

Casseroles are one of my favorite dishes with all that you can do for inventing a new dinner often from leftovers. My chicken and rice casserole is utterly delicious and different with a blend of frozen chopped spinach, cheese, onion, Worcestershire sauce, cream of mushroom soup, bouillon cubes, milk to the rice and chicken. Not only will you save money by making a fresh meal out of that leftover chicken, but this is an easy dinner to prepare.

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All that really is involved in preparing this casserole is cooking the frozen spinach according to the directions, draining it before frying the onion. After you finish doing those two small chores, it is just assembling the ingredients. What more could any busy cook ask for?

I don’t know what type of chicken that you use, but ever since I found out what big farm businesses feed chicken and beef meant for our food supply that I have shied away from buying my meats and poultry from our local grocery stores. Instead, I rely on the quality of online home delivery of Butcherbox for the organic poultry and grass-fed beef to safeguard my family from all those gross things that they add to their feed such as feces, heads and intestines of other slaughtered chickens, dead chicks, feathers, blood, bones to fat from dead cattle. I may be a #ButcherBoxPartner, but the truth is I don’t trust meats and poultry being marketed in our food stores as that is fit enough for healthy consumption. Maybe you feel differently, but after reading an article in Eat This, Not That, you might well agree with me.

Now that you know my feelings on the subject of chickens and not wasting food if you can help it, I hope that you try my chicken and rice casserole and ButcherBox. I honestly think that once you do that you will be so glad that you did.

Another family favorite at our house with leftover chicken is my cheesy chicken casserole with fresh mushrooms, mushroom soup, curry powder, and black olives just to name a few ingredients in this velvety main dish. The nice thing about that recipe is it tastes good with chicken, turkey or ham that could be sitting in your refrigerator.

Chicken and Rice Casserole

2 cups of diced, cooked chicken
1 cup of uncooked rice
1 can of cream of mushroom soup (10-3/4 oz.)
1 beef bouillon cube
1 cup of milk
1 small finely chopped onion
3 tablespoons of olive oil
1 chicken bouillon cube
½ cups of water
1 teaspoon Worcestershire sauce
1 package of frozen chopped spinach (10 oz. to 12 oz. sizes)
1 cup of grated sharp Cheddar or Velveeta cheese cut into small cubes
½ teaspoons of salt

Place the chopped onion in a skillet with the olive oil and saute until golden brown.

On another burner, cook the spinach according to the package directions and then drain. I used the 12-oz. size, but a 10-oz. package works just as well.

Combine the rest of the ingredients and stir well to incorporate. If you use the grated Cheddar cheese, add it to top the casserole. When I use the Velveeta, I just add it with the rest of the ingredients.

Bake in a 350-degree oven for about 45 minutes or until the rice is tender when sampling it.

ENJOY!

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Chicken and Rice Casserole

My chicken and rice casserole is utterly delicious and different with a blend of frozen chopped spinach, cheese, onion, Worcestershire sauce, cream of mushroom soup, bouillon cubes, milk to the rice and chicken.

Course: Main Dish, dinner, lunch,

Cuisine: American

Keyword: chicken and rice casserole, chicken recipes, leftover chicken ideas

Ingredients

• 2 cups of diced cooked chicken
• 1 cup of uncooked rice
• 1 can of cream of mushroom soup 10-3/4 oz.
• 1 beef bouillon cube
• 1 cup of milk
• 1 small finely chopped onion
• 3 tablespoons of olive oil
• 1 chicken bouillon cube
• ½ cups of water
• 1 teaspoon Worcestershire sauce
• 1 package of frozen chopped spinach 10 oz. to 12 oz. sizes
• 1 cup of grated sharp Cheddar or Velveeta cheese cut into small cubes
• ½ teaspoons of salt

Instructions

1. Place the chopped onion in a skillet with the olive oil and saute until golden brown.
2. On another burner, cook the spinach according to the package directions and then drain. I used the 12-oz. size, but a 10-oz. package works just as well.
3. Combine the rest of the ingredients and stir well to incorporate. If you use the grated Cheddar cheese, add it to top the casserole. When I use the Velveeta, I just add it with the rest of the ingredients.
4. Bake in a 350-degree oven for about 45 minutes or until the rice is tender when sampling it.
5. ENJOY!