Sandy’s Chicken-Rice Bake

Serves: 6
Total Calories: 345


2 1/2 cups cooked rice
2 boneless, skinless chicken breasts, cooked and shredded
2 (10 3/4-ounce) cans cream of chicken soup
3/4 cup water
1 to 1 1/2 cups favorite shredded cheese


Spread rice in a lightly greased 13"x9" baking pan. Combine chicken, soup and water; mix well. Spread over rice; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until cheese is golden and bubbly.

Tip: Need a quick & easy side dish for Sunday dinner? Boil baby Yukon gold potatoes whole…no need to cut or peel. Then mash boiled potatoes with milk, butter and ricotta cheese to taste.

Nutritional Facts:

Serves: 6
Total Calories: 345
Calories from Fat: 62

This Sandy’s Chicken-Rice Bake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
Beverly’s Fried Chicken
Country-Style Baked Potato Salad
Jen’s Pulled Pork
Super Hero Sandwich
Grandma Alice’s Tomato Salad
Mother’s Cucumber Salad
Sweet Beans
8 Great Burgers
Grand Ma-Ma’s Deviled Eggs
E-Z Pickled Beets & Eggs
Shortcut to Grandma’s Pickles
Michele’s Fruit Sticks
Perfect Picnic Pineapple
Sandy’s Chicken-Rice Bake
Sunbonnet Casserole
Chicken Basket
Zesty Horseradish Coleslaw
Watermelon Lemonade
Lemon Daisy
Midwest Family Picnic Salad
Mexican Burgers
Country Corn Salad
Grilled Cuban Sandwiches
Zesty Bean Salsa
Ham & Macaroni Picnic Salad
Ada’s Famous Broccoli Salad
Picnic Barbecue Beans
Mike’s Grill Surprise
Homemade Potato Salad
Confetti Coleslaw
Grandmother’s Garden Macaroni Salad
Summertime Pasta Salad
Aunt B ’s Turkey Sandwich

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