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Chicken Rice Casserole

 

   Serving Size:
1/8 of casserole is 1.5 oz meat/ meat alternate, 1/4 cup vegetable and 0.5 oz grain for 3 - 5 year old at lunch/supper.

 

   Yield:
8 servings

 


 

Ingredients:

3 c. cooked, cubed chicken
1/2 c. chopped onion
2 c. cooked rice
1 can cream of mushroom soup
1 can of water
1 c. sliced celery
1 (10 oz.) pkg. chopped frozen broccoli
2 Tbsp. Worcestershire sauce
1 can cream of chicken soup

Directions:
Combine all ingredients, stir until mixed. Put in casserole. Bake at 350 degrees for 1 1/2 hours or until hot and bubbly.

 


 

Rating:  

 

Credit:  
Select A Week Summer 17C