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Chicken and rice casserolle Recipe

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This recipe for Chicken and rice casserolle is from Bangahz Fox Family Grindz, 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:  
- 7 chicken tenderloins (chopped into chunks)
- 8oz fresh mushrooms (sliced)
- 1 can cream of mushroom soup
- 1 sweet onion
- 3 cloves fresh garlic (finely minced)
- 5oz milk (1/2 soup can worth)
- 1/2 tsp dried thyme
- salt and pepper
- extra virgin olive oil
- butter (1-2 tbsp.)
- 3 cups of cooked white rice
- frenchs fried onions
Directions:
Directions:
Season chicken with salt and pepper and cook thoroughly (completely) in olive oil. Remove chicken. Brown onion and add extra oil if required to prevent burning. Add mushrooms and butter when onions begin to brown and brown the mushrooms. Add garlic, a pinch of salt and pepper and thyme and cook till fragrant. Add the soup, milk, chicken and stir well to combine. Taste and season with salt and pepper if needed. Add this mixture to a casserole dish and add the cooked rice until the dish is full. Cover the top of the casserole with the frenchs fried onions and bake, uncovered, at 325F till the onions are golden brown. Roughly 13 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This dish is super easy to make and a nice twist to the classic I ate all the time as a kid, although it tastes almost identical. This dish goes great with corn and KETCHUP. YUM!

 

 

 

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