Chicken Pot Pie Nation Grilled

We have really been making rice casseroles lately. I wanted something different Sunday and decided to try my hand at the Roasted Rice Pot Pie. Big turns! I love the cauldron food at one pan - chicken, vegetables and rice. No need for additional side dishes. Just pop the casserole in the oven and have dinner ready in about 30 minutes. We serve this with some buttermilk biscuits.

Chicken Pot Pie Nation Grilled

I use instant white rice in this casserole. You can replace instant rice. Be sure to follow the instructions in the box. Rice has been cooked different times. You can also remove instant rice and water in this recipe and use 4 cups of rice.


  • 2 cups of instant white rice
  • 2 cups of water
  • 2 cups cooked, chopped chicken
  • 1 can (10.75 oz) cream of chicken soup
  • 1 cup of sour cream
  • 1 cup of cheddar cheese
  • 1-1 / 2 cups frozen mixed vegetables
  • 1/4 cup of milk


  1. Preheat the oven to 375 degrees. Lightly spray a 9 x 13-inch pan glass with cooking spray.
  2. Bring 2 cups of boiling water. Add instant rice, close and remove from heat. Let stand for 5-7 minutes, until the water has been absorbed.
  3. In a large bowl stir the chicken, soup, sour cream, cheese, frozen vegetables, 1/4 cup of milk, and rice.
  4. Pour the rice mixture into the prepared pan.
  5. Bake closed for 25-30 minutes.

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