Leftover Chicken Pot Pie Soup Rice Casserole

If you love the flavors of chicken pot pie, you will enjoy this rice casserole made with leftover chicken pot pie soup. 

 

I am a huge fan of chicken pot pie. Huge Fan. When nothing else sounds good, I always settle on chicken pot pie. It is such an amazing comfort food and revives my taste buds. 

Then, I discovered chicken pot pie soup. It was a revelation. 

I first spied canned versions of chicken pot pie soup in the soup aisle of the grocery store and decided to try making a version at home. It was delicious and a huge hit. 

Because there are only two of us, we had quite a bit of leftover chicken pot pie soup. I thought it might be cool to try using the soup for baking a rice casserole side dish. 

The resulting rice made an amazing side dish. 

For the rice, I used a blend of basmati, brown, red, and wild rice. The brand I used is Rice Select, and I'm sure they par cook the wild rice so that all of the rice is ready at the same time. 

You can use any brand or type of rice you prefer, as long it is not a quick cooking version. You will have to look at the package directions to adjust the cooking time. The directions for cooking this version on the stove top calls for simmering for 15 minutes, so if you use a different type of rice, you can adjust the time. 

Growing up, baked rice was always one of my favorites. My mom always baked rice in bouillon and she would often even add pork chops and cream of mushroom soup to the mix. This recipe is inspired by my memories of my mom's rice casserole.

Chicken Pot Pie Soup Rice Casserole Variations:

You could also make this rice on the stovetop. Just add about a half cup extra of the soup for the water called for on the package directions. Just be prepared for some burnt rice at the bottom of the pot. 

You can also add more chopped chicken, peas, onions, and even frozen corn to the mixture. 

If you want a totally decadent dish, top it with cheese at the end and bake it a few minutes longer uncoverd. 

This month the Soup Saturday Swappers are making dishes with leftover soup, a theme chosen by Sue of Palatable Pastime. 

Be sure to check out everyone's recipes! 

Soup Swappers

Repurposing Frozen or Leftover Soups

• Four Ways To Use Leftover Chipotle Corn Chowder from Magical Ingredients
• French Onion Soup Beef Casserole from Making Miracles
• Leftover Chili Burritos from A Day in the Life on the Farm
• Tomato Soup Barbecue Sauce from Palatable Pastime

This recipe is kind of loose, in that, depending on the rice you use, you will have to vary the baking time. 

Leftover Chicken Pot Pie Soup Rice Casserole

Yield: 9

Author: Karen's Kitchen Stories

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

If you love the flavors of chicken pot pie, you will enjoy this rice casserole made with leftover chicken pot pie soup.

Ingredients

• Non stick spray
• 2 cups chicken pot pie soup
• 1 cup rice blend of your choice
• Recipe amounts may vary by choice of rice

Instructions

1. Heat your oven to to 350 degrees F and grease an 8 inch by 8 inch baking pan with butter or spray oil.
2. Add the soup and rice and stir together. 
3. Cover the pan tightly with foil and bake the mixture for one hour. Stir the baked rice and cook longer if necessary. 

Nutrition Facts

Calories

102.34

Fat (grams)

2.42

Sat. Fat (grams)

1.09

Carbs (grams)

15.80

Fiber (grams)

0.88

Net carbs

14.92

Sugar (grams)

0.91

Protein (grams)

4.20

Sodium (milligrams)

91.85

Cholesterol (grams)

9.28

https://www.karenskitchenstories.com/2021/07/leftover-chicken-pot-pie-soup-rice.html

Karen's Kitchen Stories

chicken pot pie, rice

Side dish

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