Baked Chicken Mushroom And Carrot Rice Casserole Recipe

Ingredients

14 oz beef broth

12 oz chicken breasts, uncooked and diced

1 cup brown rice, uncooked

1 cup carrots, diced finely

½ cup milk

4 oz mushrooms, canned, drained and sliced

½ cup condensed cream of chicken soup

¼ cup unsalted butter

Preheat the oven to 350 degrees F and grease a 15-inch casserole dish.

In a bowl, combine the beef broth, chicken, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter. Mix well.

Pour the mixture into the prepared casserole dish.

Bake, uncovered, for 1 hour, or until all the liquid is absorbed and the rice is tender.

Garnish with parsley and serve!