Easy Chicken and Rice Casserole recipe you can easily make! Recently I went to a talk by Crystal Paine from Money Saving Mom. One of the money-saving ideas she offered was to view meat as a condiment. With that in mind, I set out to make the most of the chicken I had left from cutting up a whole chicken. I came up with this easy chicken and rice casserole I would highly recommend for a family dinner or as a meal for a new mom.

Cheap Chicken and Rice Casserole Recipe

What you will need: 

• Cooked Shredded Chicken – 1 cup.
• Cooked Red Beans – 1 cup (I made a whole pound in the crock pot and pull out beans when I need them.)
• Cream of Chicken Soup – I am not a big fan of the canned stuff so I had my own in the freezer. I used about 1 cup of cream of chicken soup.
• 2 cups water 
• 1 cup peas 
• Goya Sazon Azafran Seasoning (1.40z) – 1 packet
• 1 1/2 cups Rice
• 1/4 Cup italian bread crumbs

What to do: 

• Cook your rice – I boiled 4 cups water, added 1 1/2 cups rice, reduced heat, and covered. It takes about 10 minutes or so to cook.
• Combine chicken, beans, peas, cream of chicken soup, and 2 cups water in a pan. 
• Simmer for about 5 minutes. -You should have a small amount of broth. Don’t drain it.
• Combine rice and chicken mixture in a casserole dish. 
• Top with bread crumbs. 
• Bake at 350 for about 10 minutes until the top is golden brown. 

• Serve and enjoy. 

You can freeze it! 

At this point you can freeze your casserole. If you want to save space or if you are cooking for a smaller family, slice it and freeze. Once frozen, separate the portions, wrap, and bag individually. You can pull out one portion to reheat at a later date or the entire casserole.

 

 

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