This rich and creamy chicken and rice bake is a filling family-pleaser. Make this cheesy chicken and rice casserole even easier by using a deli rotisserie chicken for the chopped chicken. (This is also a great recipe to use up leftover turkey!)
I'm very much a beginner whostruggles to cook almost anything right; I tried this because I love stuffingbut only eat it once a year on Thanksgiving. This was one of the FEW things I have tried cooking that came out asgood as the picture appeared on the first try. I might add a little more cream of chicken soup to moisten the stuffinga bit more next time, but I really liked how it came out. Four stars and a good easy recipe for beginners like me.
I hate to be one of those that re-write the recipe but after having my fiancé taste the recipe before adding the eggs (I don't eat meat so was having him check for seasoning) his eyes lit up and he asked me to add Conecuh sausage (he's a Cajun) so I sliced up a pound, browned it and added it along with a tbsp. of Cajun spice. I also toasted the rice with the onion and roasted red pepper and added chicken broth instead of water. I also used a rotisserie chicken, added the whole can of cream of chicken soup and left out the sour cream. He is currently in heaven. Thanks for this recipe - was trying to feed him a healthy meal but his happiness is worth the extra fat and calories I guess. : )
4 stars, really yummy & easy keeper now in my permanent rotation! Don't know where all the original reviews went--the ones that said to use chicken broth instead of water--but they were right! We also like the flavor & texture better with 2 eggs instead of 3 and without the sherry in the sauce.
This was delicious recipe. For a more festive, or seasonal, twist we added some diced apple in place of the red pepper the second time we made it.
