Downhome Chicken and Rice |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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An old fashioned tasting, soothing casserole. I found this recipe in a 1989 Pillsbury Cookbook and tweaked it to my tastes. Use the seasoning that you like. Ingredients:
1 1/4 cups uncooked long grain rice |
1/4 cup chopped onion |
1 cup chopped celery |
4 ounces mushrooms, sliced |
1/2 teaspoon salt |
1 cup chicken broth |
1 cup water |
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup |
2 whole chicken breasts, cut in half (4 pieces) |
2 tablespoons melted butter |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon poultry seasoning (or seasoning of your choice) |
Directions:
1. Preheat oven to 375 degrees.
2. In 9x13 ovenproof pan add first eight ingredients.
3. Mix well.
4. Lay chicken pieces on top and push into the rice mix to partially cover.
5. Brush tops of chicken with melted butter and sprinkle with seasonings.
6. Cover pan with aluminum foil and place in oven.
7. Bake covered for 30 minutes, remove foil and continue baking for 30 more minutes.
8. The liquid should be absorbed, but not dry, and the chicken should be fully cooked.
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