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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from The Ann Arbor 2nd Ward Cookbook , 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:  
12 chicken thighs
1 pkg Uncle Ben's long grain & wild rice
1 can cream of mushroom soup
1 cup water
1 tbsp butter
l can sliced water chestnuts
1 3oz. pkg slivered almonds (toasted)
1/2 pkg. onion soup
Directions:
Directions:
Place chicken in 9x13 pan. Combine rice, soup, water, butter and bring to boil a boil. Reduce heat and cook 5 minutes. Add water chestnuts and almonds. Pour over chicken. Sprinkle onion soup over top and cover tightly. Bake 1 1/2 hours at 325 º.
Personal Notes:
Personal Notes:
Sometimes I use small chicken breasts instead of thighs.

 

 

 

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