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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

CHICKEN AND RICE CASSEROLE Recipe

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This recipe for CHICKEN AND RICE CASSEROLE is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans cream of mushroom soup
1 c water
1 c uncooked white rice
1 can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 package dry onion soup mix
8 skinless, boneless chicken pieces
Directions:
Directions:
Preheat oven to 325 º. In a large bowl combine the mushroom soup, water, rice, mushrooms, garlic powder, onion soup mix and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom. Lay chicken pieces over soup mixture. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Personal Notes:
Personal Notes:
I use skinless, boneless chicken thighs but mixed chicken pieces can be used, too. You can also use the low fat, low sodium canned soups and the taste is still great.

 

 

 

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