Easy Fluffy Rice and Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I've been making this recipe for years, and decided to post it here for safe keeping, because the recipe card is getting very tattered. It's one of a series of recipe cards I would get in the mail from General Mills, many years ago. I usually used chicken thighs ( I prefer the dark meat) but would have to extend the cooking time by about 15 minutes or so. My family loved it and I still make it on occassion. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) soup can milk |
3/4 cup uncooked regular long grain rice |
1 (4 ounce) can mushroom stems and pieces |
1 (1 1/2 ounce) envelope onion soup mix |
2 chicken breasts, halved |
Directions:
1. Preheat oven to 350 degrees.
2. Mix soup and milk together, reserve 1/2 cup of the mixture.
3. Mix together, remaining soup, the rice,mushrooms (with their liquid) and 1/2 the onion soup mix.
4. Pour mixture into ungreased 11x7 baking dish.
5. Place chicken breasts on top.
6. Pour reserved soup mixture over chicken and sprinkle with the rest of the dry onion soup mix.
7. Cover with aluminum foil and bake for 1 hour, uncover, and bake for additional 15 minutes.
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