Chicken and Mushroom Rice Casserole for Dummies

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READY IN: 1hr 27mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter, divided
  • 2
    tablespoons hot water
  • 1
    tablespoon chicken base (or a boullion cube)
  • 2
    (10 3/4 ounce) 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 12
    lbs chicken parts (of any type, bone, skin, or not, frozen is assumed in cooking time)
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DIRECTIONS

  • Preheat oven to 375.
  • Grease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
  • In a vessel than can hold and measure more than 4 cups, Mix Hot water with chicken base until dissolved.
  • Add cream of mushroom soup.
  • Add sliced mushrooms.
  • Add water to measure 4 cups total.
  • Stir mixture thoroughly.
  • Add rice directly into mixture, mix well.
  • Pour mixture into greased casserole.
  • 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.
  • Distribute remaining butter over top of casserole.
  • Cover with foil.
  • Bake for 75 minutes or until chicken is cooked.
  • Salt & Pepper to taste, if necessary.
  • Optional: If chicken is boneless, cut chicken into pieces with kitchen shears while still in casserole. Stir and serve.
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