Chicken and Rice Casserole

Recipe by Chipfo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    chicken thighs (or pieces of choice, remember it has to fit in a 9x9 pan)
  • 10 34
    ounces cream of mushroom soup
  • 1 13
    cups milk (or 1 soup can full)
  • 1 13
    cups instant rice (or 1 soup can full)
  • 1
    (1 ounce) package onion soup mix
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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!
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