Saying the name of this dish out loud is sure to inspire a chorus of “mmmmmm’s”. Extra Rich Chicken Casserole bubbles over with rich flavors, from juicy chicken to tender celery and onion to tangy olives. But of course, it wouldn’t be complete without a savory cream sauce that’s almost pot-pie-like in its lusciousness. Extra Rich Chicken Casserole draws everyone to the table to help themselves with some heaping helpings. It’s not just a wealth of taste, it’s a wealth of good times!
Ingredients
- 3 cups chicken, shredded, cooked
- 2 2/3 cups chicken gravy
- 2 cups instant rice
- 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1 (8-ounce) can of mushroom stems and pieces, drained
- 1 medium onion, chopped
- 2/3 cup celery, chopped
- 2/3 cup water
- 1/4 cup green olives, chopped, pitted
- 1/4 cup ripe olives, chopped
- 2 teaspoons dried parsley flakes
- 1/8 teaspoon pepper
- green onions, optional, chopped, for serving
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large bowl, combine all of the ingredients.
Step 4 –Pour the mixture into the prepared baking dish.
Step 5 –Cover and bake for 30 minutes.
Step 6 –Uncover and stir.
Step 7 –Bake until the rice and vegetables are tender and the mixture is bubbly, for about 20-25 minutes.
Step 8 –Top with green onions.
Step 9 –Serve.
