Chicken and Mushroom Rice Casserole for Dummies

An adaptation, IMHO, a perfection of an old standard. Mom used to make her version in the morning, set the oven timer, and come home to a delicious meal. (Use frozen chicken if you do this.)

• Ready In: 1 hr 27 mins
• Serves: 6

Ingredients

• 2  tablespoons butter, divided
• 2  tablespoons hot water
• 1  tablespoon  chicken base (or a boullion cube)
• 2 (10 3/4ounce) cans  cream of mushroom soup
• 1 (4 -6 ounce) can  sliced mushrooms
• 2  cups brown rice (not instant) or 2  cups white rice (not instant)
• 1 1⁄2 lbs chicken parts (of any type, bone, skin, or not, frozen is assumed in cooking time)
•  salt
•  pepper

Directions

1. Preheat oven to 375.
2. Grease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
3. In a vessel than can hold and measure more than 4 cups, Mix Hot water with chicken base until dissolved.
4. Add cream of mushroom soup.
5. Add sliced mushrooms.
6. Add water to measure 4 cups total.
7. Stir mixture thoroughly.
8. Add rice directly into mixture, mix well.
9. Pour mixture into greased casserole.
10. Press chicken into mixture in casserole until partially covered. (As much or as little as you can fit or want, the rice is great alone as well) I prefer 5-6 frozen chicken thighs.
11. Distribute remaining butter over top of casserole.
12. Cover with foil.
13. Bake for 75 minutes or until chicken is cooked.
14. Salt & Pepper to taste, if necessary.
15. Optional: If chicken is boneless, cut chicken into pieces with kitchen shears while still in casserole. Stir and serve.