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quick and easy Chicken rice casserole?

I don't want something that calls for a ton of ingredients. this is what I have 1 can cream of chicken soup 3 cups diced chicken rice celery carrots corn how many carrots, etc to put in, and what other ingredients should I add. I have never made this before. Just discovered it a few months ago at a dinner and my family loved it. Please help.

Public Comments

1. 1 carrot diced up 2 stalks celery diced Mix everything ( i would leave out the corn personally) adding one can water.. pour in to a casserole dish and bake at 325* for about 1 hour covered, or until rice is tender... top with some cheese
2. that is what you need use your can add water to can cook rice first so it does not soak up all the liquid then add all together i would suggest going to get some cheese if you can to add to the top bake 375 approx 60 -76 minutes until chicken is done or if chicken is already cooked it is 45 minutes or until cheese melts
3. http://southernfood.about.com/cs/chickencasseroles/a/topchickencass.htm
4. Ooh, my mom made an easy chicken casserole for a family party. 1 cup uncooked rice 1 can cream of chicken soup 1 can cream of mushroom soup chicken (she used raw chicken breast -- you you can substitute what you have). 1/4 cup water 1/2 shredded cheddar cheese. Mix all ingredients together in baking dish. Cover and bake 350 for 45 minutes. Go ahead and add the celery, carrots and corn -- I'm sure they would be a welcome addition.
5. I have used a recipe kinda like this before. I use caned vegetables. If you like it you can use a can of veg-all. That has all the vegs. together and you don't have to cook them just dump can in with the cream of chicken soup. And sometimes i use a can of cream of mushroom and a can of cream of chicken because you will probably need more than one can. Hope this helps and doesn't confuse you. They have some good easy recipes on kraft.com. Good luck.
6. Campbell's® Cheesy Chicken & Rice Casserole Nutrition Information From: Campbell's Kitchen Prep: 5 minutes Bake: 50 minutes Stand: 10 minutes Serves: 4 Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 tsp. onion powder 1/4 tsp. ground black pepper 2 cups frozen mixed vegetables 4 skinless, boneless chicken breasts halves 1/2 cup shredded Cheddar cheese Directions: Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover. Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving. Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese. Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese. Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar. Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
7. POPPYSEED CHICKEN CASSEROLE 2 c. cooked chicken chunks 2 cans cream of chicken soup 1 c. sour cream Ritz cracker crumbs Poppyseeds Mix sour cream and soup. Pour over chicken in casserole. Sprinkle with crumbs and poppyseeds. (Can pour melted butter over crumbs.) Bake at 350 degrees for 30-40 minutes. Serve over rice. You can add the celery to this dish. Have the corn and the carrots on the side to compliment it. Brown Sugar Glazed Carrots * 16 ounces baby carrots * 2 tablespoons butter * 1/3 cup brown sugar, packed * 1 cup water * dash salt * pepper, to taste In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated. Sweet Onion Corn Muffins (add your drained corn or fresh corn to this) 1 cup chopped onion Cooking spray 1 package (8.5 oz. size) corn muffin mix, such as Jiffy 1 large egg 1/4 cup low fat buttermilk 1/4 cup shredded reduced fat sharp cheddar cheese Preheat oven to 400. Sauté onion in a small nonstick skillet coated with cooking spray 3 minutes or until tender. Place corn muffin mix in a large bowl; make a well in center of mixture. Add egg, buttermilk, cheese and onion, stirring just until moist. Spoon batter evenly into muffin cups coated with cooking spray. Bake at 400 for 20-22 minutes or until tops are golden. Let stand 5 minutes; remove from pan. Serve warm.
8. I do a very similar casserole, except I add 1 can chicken broth instead of water (makes it much more flavorful), and then top with cheese, you don't even have to dice the chicken just get bonesless skinless chicken breasts and lay on top of uncooked rice and bake at 350 for about an hour