Chicken, Vegetable and Brown Rice Casserole
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 3 lbs chicken pieces
- 1 cup brown rice or 1 cup wild rice, uncooked
- 2 (10 1/2 ounce) cans of regular cream of mushroom soup or (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
- 3⁄4 cup water
- 4 tablespoons dill weed
- 3 teaspoons paprika
- 1 1⁄2 cups diced celery
- 1 medium onion, diced
- 2 cups chopped carrots
- 1 cup whole grain cracker, crushed
- 4 tablespoons butter or 4 tablespoons margarine
- salt and pepper
directions
- Preheat oven to 375 degrees.
- In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
- make sure rice is covered by liquid.
- Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
- Cover casserole dish tightly with aluminum foil and bake for 1 hour.
- After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
- If juices are pink or unclear put casserole back in oven and bake until juices run clear.
- Meanwhile in a medium saucepan melt butter or margarine over low heat.
- Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
- Stir well until butter is absorbed and mixture is moist.
- Remove casserole from oven and discard aluminum foil.
- Spoon cracker mixture over chicken pieces only and spread.
- Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
- Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.
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RECIPE SUBMITTED BY
I'm an Emergency Medical Technician, I like to cook, do needlework, most crafts, and travel. I also make and decorate cakes for special occasions and just for fun!