Prep 20 mins
Cook 30 mins
One of my mom's old recipes; family favorite.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup celery, chopped
- 1⁄2 cup onion, chopped
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 (13 ounce) can chicken broth
- 2 tablespoons liquid smoke
- 2 cups dry long grain rice, cooked according to package directions
- Saute celery and onion in butter until tender.
- Add soup, chicken broth, and liquid smoke.
- Add cooked rice and mix well.
- Pour into a large baking dish that has been sprayed with non-stick cooking spray and bake at 350 degrees for 30 minutes.
We really didn't like this. Is there possibly a typo in the 2 tablespoons of liquid smoke? Apparently other people liked it, so probably it wasn't just something not to "our" tastes.
I halved the recipe using just 1 can of cream of chicken soup. I also added a can of mushrooms and some seasoned salt and garlic powder while sauteeing the vegetables. This is a wonderful side dish, we could not however help imaging it as a main dish with smoked sausage and adding sauteed peppers to the mix, then topping it with those canned onion rings! A most definite repeat!
I loved it. This was really different and far from being bland. I thought it would be too much liquid smoke but turned out, it was just enough. Next time I too will add more celery. I baked it in a deep casserole so it was in the oven for over an hour. Maybe it should have been put into a 13x9 pan? Served it with grilled salmon. Mmmm good.