Nick's Famous Fluffy Rice and Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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It was my fault for not taking the package of chicken out of the freezer in the morning before I went to work and THEN at 4:30 actually thinking, this will get done in time for supper. Still, dinner would've turned out well (delicious, even) if only a certain someone (who shall remain nameless, except for the recipe title!) could've waited another half-hour for the meat to cook through and the rice to get fluffy. :rofl: Instead, that long-ago dinner was a concoction of bloody-bone chicken and molar-tingling crunchy-hard rice in a soupy mess. Now...if THIS description doesn't inspire you, I don't know WHAT will!? .......Honestly, this is a very wonderful comfort food recipe.....just don't start with completely frozen chicken and think that it will be done in the one-hour baking! Ingredients:
2 (15 ounce) cans cream soup (chicken, mushroom, etc.) |
2 cups milk (or water) |
2 cups long grain brown rice |
1 (4 ounce) can mushrooms (not drained) |
1 tablespoon dried onion flakes |
10 pieces chicken, uncooked (thighs & drums) |
Directions:
1. Preheat oven to 350.
2. Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
3. Add rice, mushrooms and minced onion to the soup-milk, mixing well.
4. Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
5. Cover with foil, sealing edges TIGHTLY.
6. Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).
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