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Chicken Soup/Chicken Casserole
Chicken Soup/Chicken Casserole

Chicken Soup/Chicken Casserole

4 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
--------Top section is for the soup-----------
1 whole oven roster chicken (10-12 pounds)
1 1/2 gallons water
4 carrots
4 stalk s celery
1 whole garlic clove
2 bay leaves
1 large white onion
1 bag noodles (any variety you prefer for soup)
Vegeta (gourmet seasoning and soup mix) or 1-2 chicken bouillon
-----Bottom portion is for the casserole-------
2 cups white rice
1 head of fresh broccoli
1 1/2 pounds sharp cheddar cheese
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Let's Make It
-------------- For soup ---------------------
Add chicken, water, and veggies to a pot. Boil 2 1/2-3 hours. When soup is done boiling, strain and separate chicken and veggies from broth.
Separate the chicken in half, half for the soup and half for the casserole. Bring broth back to a boil; add chicken, carrots, celery, noodles and Vegeta or chicken bouillon cubes for soup.
------------- For casserole ----------------
Add layer of rice, layer of chicken, layer of broccoli, and top it off with cheddar cheese. Add casserole to a 350 degrees F oven and bake until the cheddar cheese browns at the top.
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