Chicken, Vegetable and Brown Rice Casserole

Recipe by emtpixie
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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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