Chicken And Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is what my grandmother use to make nothing really fancy but real good comfort food we all liked her casserole to she would serve with her famous yeast rolls, green beans, and a dessert. Ingredients:
1 (10-3/4 oz.) cream of mushroom soup |
1-1/3 cups water |
1 cup long grain rice |
1 tsp. dried dill, divided |
1/4 tsp. black pepper |
3 lbs. cut up chicken |
2 tbsp. butter |
1/2 cup multi-grain crackers |
1 tsp. paprika |
Directions:
1. Preheat the oven to 375 degrees.
2. Combine soup, water, rice, 3/4 tsp. dill and the black pepper in a 13x9 baking dish, mix well.
3. Remove chicken skin pieces, discard the skin
4. Arrange chicken pieces on tip of rice mixture. Cover with foil.
5. Bake for 45 minutes.
6. Melt butter in a small saucepan over low heat, remove from heat.
7. Add crushed crackers, paprika and the remaining dill to butter in saucepan, stir until cracker mixture is well blended.
8. Sprinkle cracker mixture on top of the chicken pieces in casserole.
9. Bake uncovered uncovered until chicken is tender and rice is done, about 10 minutes longer.
10. Season with salt and pepper to taste.
11. Serve immediately.
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