Grandma Nedostup's No Peek Chicken and Rice Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups long grain rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 tablespoon Montreal Chicken seasoning
6 boneless, skinless chicken breast (or chicken tenders)
salt and pepper to taste
optional - 1 small can mushrooms, drained
I use a Montreal Chicken Seasoning mix. If you can't find it or prefer to make your own, following is the recipe.
4 tsp coarse salt.
4 tsp garlic flakes.
3 tsp onion flakes.
2 tsp cracked pepper.
2 tsp parsley.
2 tsp crushed red pepper.
1 tsp coriander seeds.
1 tsp paprika.
Mix all ingredients in a bowl to combine. Store in an airtight container.
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Directions: |
Directions:Grease a 9x13 inch casserole dish
Preheat oven to 350 degrees F
Rinse chicken and pat dry. Place in a single layer in the casserole dish then sprinkle with salt and black pepper.
In a large bowl, mix together the soups, water, seasoning, and rice. (and mushrooms if you're putting them in)
Pour mixture over the chicken and over the dish with foil.
Bake in 350 degree oven for 1 hour to 1 hour 15 minutes or until chicken is done throughout and rice is tender.
Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: You can use chicken breast or chicken tenders for this recipe.
Sometimes I add a small can of mushrooms to change it up.
You can also melt cheddar cheese over it. For this addition, take the foil off the last 5 minutes, add 1 to 2 cups shredded cheddar cheese and return to the oven. Cook until the cheese is melted and bubbly.
Additionally, you can use one box of Uncle Ben’s original recipe rice instead of the white rice. If you use this, omit the Montreal Chicken seasoning. Personally, I prefer white rice as the recipe indicates.
Grandma Nedostup would add sautéed onions and celery to the rice.
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