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Chicken and Rice Casserole
Hazel's Hot Dish Recipe of the Week
Chicken and Rice Casserole

4 cups chicken breast

1 can cream of chicken soup

1 cup uncooked rice

3 cups cooled chicken broth

2 eggs, beaten

1 onion chopped fine

1/2 teaspoon salt

1/2 teaspoon pepper

Place the chicken in a pot and cover with cold water. Bring to a boil, reduce to a good simmer and then cook until fork tender. Cool and cut into bite-sized pieces with kitchen shears.

Preheat oven to 350°.

Whisk beaten eggs into cool broth and blend in remaining ingredients. Pour into a greased 9 x 13 glass baking dish, cover tightly with foil and bake in a preheated 350° oven for one hour.
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