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Easy Chicken Casserole Recipe

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By Peggy Trowbridge Filippone, About.com

This easy chicken casserole uses canned condensed soup to save time. Cheddar cheese adds creaminess and depth. However you may omit it if you wish.

Prep Time: 10 minutes

Cook Time: 2 hours

Ingredients:

  • 1 cup raw rice (not minute rice)
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 cup shredded Cheddar cheese
  • 1 envelope dry onion soup
  • 1 cup frozen baby peas
  • 1 can water
  • 1/4 cup sherry, optional
  • 8 pieces of skinless, boneless, chicken (dark, white or a combination)
  • Poultry seasoning
  • Freshly ground black pepper

Preparation:

Preheat oven to 350 F.

Combine rice, mushroom soup, celery soup, Cheddar cheese, onion soup mix, peas, water, and sherry.

Pour into a 3-quart casserole dish. Place chicken pieces on top. Sprinkle lightly with poultry seasoning and pepper.

Cover tightly with a lid or foil. Bake for 1 hour. Remove from oven, and stir chicken into the rice. If rice seems dry, add up to 1/4 cup of additional water. Cover casserole again and bake 1 additional hour or until rice is tender and chicken is cooked through.

Yield: 8 servings

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