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.

Instructions

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.

Tags: tuna chicken, Creole seasoning, leftover rice