How to Cook Chicken or Tuna Rice Casserole

Casseroles make for a quick weeknight meal.

Chicken or tuna and rice casseroles are very versatile, and using canned chicken or tuna casserole makes the prep easy and quick for a hearty meal on the busiest nights. If you have leftover rice you can use, it's that much faster. Use a little Creole seasoning to give this classic favorite some Cajun flair.

Difficulty:

Easy

Instructions

Things You'll Need

• 2 cups cooked rice
• 1/2 cup chopped celery
• 10 ounces canned chicken or canned tuna
• Seasoning to taste
• Can of cream of mushroom soup
• 1/4 cup milk
• Cheese slices

1. Cook rice or use leftover rice.

2. Dice the celery into a microwave-safe measuring cup, and add a few tablespoons of water. Cover with plastic wrap. Microwave for a couple of minutes and stir. Cook until translucent and tender.

3. Open the can or cans of tuna or chicken. Use water-packed tuna or chicken, and tip the can to drain the water. Rinse the meat if desired.

4. Mix the cooked rice, cooked celery, canned and pre-cooked tuna or chicken together with the cream of mushroom soup in a casserole dish. Add seasoning to taste. Creole seasoning and black pepper are good choices. Add about 1/4 cup of milk and stir. Add cheese slices of your choice to the top.

5. Bake the casserole made at 350 degrees Fahrenheit for about 30 minutes.

Tips & Warnings

• We often write about Cajun cooking and share our own concoctions. See more recipes in Resources below.

• copyright 2009 Linda Richard

• Feel free to link to this article or send it to a friend. Do not copy.

References

• University of Nebraska Extension: Canned Chicken