Chicken And Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of those childhood church pitch-in specials, and yes, it's got Campbell's soup in it — three kinds. This is one of the best of the genre, something I still make — with no shame whatsoever, I might add. Read more . The rice is wonderful, and the chicken is moist. This is serious comfort food. Ingredients:
4-6 chicken pieces |
1 can each: cream of celery, cream of chicken, cream of mushroom soup |
1 1/2 cans milk (or 1 can milk and 1/2 can heavy cream) |
1 onion, peeled and chopped |
2 stalks celery, chopped |
2 c. rice |
1 stick butter |
paprika |
Directions:
1. Preheat oven to 350.
2. Melt butter in a baking dish, then add the rice, onion, and celery. Mix the soups and milk, then pour nearly all (reserve about 1/2 c.) in the baking dish. Mix the rice, onion, celery and soup mixture and smooth out. Place the chicken on top, pour the reserved soup mixture over all, cover tightly, and bake for 1 hour.
3. Remove the cover, sprinkle the top with paprika, and bake another half hour, until the top is golden brown.
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