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Easy Chicken and Rice

Posted by Carol Reese on October 15, 2007 at 11:12:08:

1 cup rice (regular rice, NOT instant)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup water
chicken - cut up fryer, legs, breasts - fresh, frozen, canned - whatever you want to use or have.

Combine rice, soups, and water in a 9x13 (3-quart) casserole dish.

If your chicken has skin, lay the pieces on top. If not, bury it in the rice, so the top doesn't dry out.

Bake at 325 for about an hour, until the chicken and rice are both done.


I stir this every 20 minutes or so, but then I use boneless skinless chicken breasts or canned chicken. I'm thinking it would be a good idea to cover it with foil if you didn't want to stir it. I find that the rice on top doesn't cook, just gets dried out more if I don't.

But, if you have the chicken with skin is on top, you shouldn't have to stir it because the rice is all under the chicken and isn't going to get hard.




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