Chicken and Rice Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 4 chicken thighs (or pieces of choice, remember it has to fit in a 9x9 pan)
- 304.75 g cream of mushroom soup
- 315.37 ml milk (or 1 soup can full)
- 315.37 ml instant rice (or 1 soup can full)
- 28.34 g package onion soup mix
directions
- Preheat oven to 350°F.
- Lightly grease a 9 x 9 baking pan.
- In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
- Pour into baking pan.
- Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
- I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.
- Place chicken into pan with soup mixture, skin side up.
- This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
- This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
- This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
- I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!
RECIPE SUBMITTED BY
Chipfo
United States