Downhome Chicken and Rice

READY IN: 1hr 15mins
Recipe by carole in orlando

An old fashioned tasting, soothing casserole. I found this recipe in a 1989 Pillsbury Cookbook and tweaked it to my tastes. Use the seasoning that you like.

Top Review by Bluemonkey

Nice! I doubled the recipe and used Basmati rice and 4 large leg quarters that I cut apart. I used only one can of the soup and used all chicken broth for the liquid rather than half broth half water. I used the butter to sauteed the celery and onions and the mushrooms first because I don't like adding them raw to a casserole and I didn't bother brushing the chicken with it. I seasoned the top of the chicken with seasoned salt. Very tasty!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In 9x13 ovenproof pan add first eight ingredients.
  3. Mix well.
  4. Lay chicken pieces on top and push into the rice mix to partially cover.
  5. Brush tops of chicken with melted butter and sprinkle with seasonings.
  6. Cover pan with aluminum foil and place in oven.
  7. Bake covered for 30 minutes, remove foil and continue baking for 30 more minutes.
  8. The liquid should be absorbed, but not dry, and the chicken should be fully cooked.

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