Chicken And Rice Casserole Paula Deen Recipe 425

PAULA DEEN'S CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 300 degrees. Mix all ingredients together & pour into a 3-quart casserole.
• Bake for 25 minutes.

CHICKEN AND RICE CASSEROLE (PAULA DEEN) RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
• In a large skillet, melt ¼ cup butter over medium heat. Add onion and celery; cook until tender, about 10 minutes. Stir in chicken, rice, soup, cheese, water chestnuts, sour cream, milk, and pepper until well combined. Pour into prepared pan.
• In a medium microwave-safe bowl, melt remaining ½ cup butter. Stir in cracker crumbs until well combined, and sprinkle onto casserole.
• Bake until hot and bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.

PAULA DEEN'S CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook rice according to package directions and spoon into greased 2 quart casserole dish.
• Layer chopped chicken over top of rice.
• Mix soup, mayonnaise and curry powder and pour over chicken.
• Top with dry stuffing mix and dot evenly with butter.
• Bake for 30 minutes, or until bubbly.

LEANNE MORGAN'S CHICKEN CASSEROLE VIA PAULA DEEN

Steps:

• Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish.
• In large bowl, combine chicken, rice, soup, celery, onion, mayonnaise, almonds, broth and lemon juice. Spread mixture into prepared baking dish.
• In small bowl, combine cracker crumbs and melted butter, tossing gently to coat. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until golden brown and bubbly.
• Note: I used Uncle Ben's long grain and wild rice. I also used Ritz crackers. This casserole can be covered and chilled overnight. Be sure to let it come to room temperature before baking.