Maybe you picked up a supermarket rotisserie chicken this week and now have a couple of cups of delicious, cooked, chicken meat you don’t know what to do with. Or maybe you already had a meal of roast chicken but have a lot of picked chicken ready to use. Either way, most of the work making this meal is already done for you. If you feel like a hearty meal with little work but plenty of home cooked taste, this is the recipe for you.

This easy chicken and rice casserole is real comfort food and warms your heart as well as your belly. Don’t forget to top the casserole off with the crunchy cheese topping for looks, texture and taste.


1/2 cup chopped onion

1/4 cup chopped celery

2 garlic cloves minced fine

1 tablespoon of olive oil

2 tablespoons butter

2 cups cooked chicken

1 3/4 cups chicken stock or water

2/3 cup uncooked long grain white rice

8 ounce bag of frozen peas and carrots

1 tsp salt

1 tsp pepper

Crunchy cheese topping: Mix 3/4 cups bread crumbs, 1/2 cup Parmesan cheese and 1/2 stick melted butter until crumbly.

In a large oven-proof frying pan, over medium heat, cook the oil and butter until melted. Stir in the onion, celery and garlic and cook until soft about 8 minutes.

Stir in the remaining ingredients and mix until the ingredients are well blended.

Sprinkle the crunchy cheese topping topping over the casserole and cover.

Place the covered pan into a 375 degree preheated oven and bake for about 35 minutes then remove the top.

Continue to bake for 10 more minutes or until the top is golden brown and crispy.

This is the original recipe as given to me. You can also used asparagus, broccoli, mushrooms and yellow beans in this dish and it’s still terrific.

The combination that got the most raves was the chicken, broccoli, mushrooms and chopped red bell pepper version, which made it look pretty enough for a special dinner.

A crisp green salad goes very well with this dish.


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