"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken & Rice Casserole Recipe Recipe

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This recipe for Chicken & Rice Casserole Recipe, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ABH3 Justin Crews
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One 3 1/2 lb chicken (cut into small pieces)
One can of cream of chicken soup
One can of cream of mushroom soup
One can of cream of chicken & mushroom soup ("Campbell's" brand)
One 1/4 cup uncooked white rice (washed & NOT "Quick Cook Brand")
2 tbsp. butter or margarine, melted.
Salt and pepper to taste

Directions:
Directions:
Melt butter and pour into the bottom of a 13X9 inch baking pan, tilting pan to coat the bottom and sides. Add rice and soups into the prepared pan and mix well.
Place chicken on top of rice/soup mixture and sprinkle with salt and pepper. Cover the pan tightly with aluminum foil. Bake for 1 hour, 45 minutes at 350.
Remove foil and bake for 15 minutes uncovered.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
I find the chicken breasts stay very moist if you place them in the pan boney side up. you may also adjust the rice from 1 1/8 cup to 1 1/4 cup to suit your family.

 

 

 

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