My Mother in Laws Chicken Casserole – a delicious recipe with chicken breasts, cream of mushroom soup, sweet onion, instant white rice, milk, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil chicken for 20-25 minutes till done.
2
(If frozen just thaw out then boil)
3
Let chicken cool then shred
4
Preheat oven to 350
5
Cut onion up into small pieces.
6
You may not use all of it.
7
In a mixing bowl put the shredded chicken, can of soup, mayo, onion, milk (I just use the can to fill up with milk instead of measuring cup, I do this with the rice as well) rice.
8
And mix well
9
Put in baking dish.
10
(I usually double this recipe and use a 13x9.
11
Glass baking dish)
12
Melt butter in microwave.
13
Smash up Ritz crackers.
14
Mix them together( don't add all the butter at once you may not need it all.
15
You don't want it mushy)
16
Put the crackers over top of the chicken mixture.
17
Cover with foil.
18
Bake for 20- 25 minutes covered.
19
And 5 uncovered
20
Enjoy!
485
kcal
Calories
24
g
Fat
44
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 chicken breasts, 1 can cream of mushroom soup, 1/3 sweet onion, diced, 1 cup instant white rice, and more.
Yes, My Mother in Laws Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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