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. You may use whatever veggies you have on hand or prefer. Just about any will work. I prefer thighs and/or legs with skin on for the added flavor, but skinless, boneless chicken breasts will work just fine. Throw this together in a snap and let the oven do the work.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 8 servings
Ingredients:
- 1-1/2 cups raw long-grain rice (not minute rice)
- 1 can cream of mushroom soup, undiluted
- 1 can cream of celery soup, undiluted
- 1 soup-can (1-1/4 cups) water
- 1 cup shredded Cheddar cheese
- 8 ounces fresh mushrooms, thick-sliced
- 1 cup chopped fresh asparagus, (may substitute fresh or unthawed frozen baby peas, green beans, broccoli, etc.)
- 1/2 cup diced onions
- 1 carrot, diced
- 1/4 cup sherry or marsala wine, optional
- 1 envelope dry onion soup
- 8 pieces chicken (dark, white or a combination - you may use skinless and/or boneless)
- Poultry seasoning
- Sweet Hungarian paprika
- Salt and freshly ground black pepper to taste
Preparation:
Preheat oven to 375 F. Spray a 4-quart covered casserole dish or Dutch oven with vegetable oil.
Combine rice, mushroom soup, celery soup, water, Cheddar cheese, mushrooms, asparagus (or other green vegetables), onions, carrots, wine, and onion soup mix until thoroughly mixed.
Pour into a 4-quart casserole dish. Arrange chicken pieces on top in a single layer. Sprinkle lightly with poultry seasoning, paprika, salt and freshly ground black pepper to taste.
Cover tightly with a lid or foil. Bake for 45 minutes. Remove lid and bake an additional 15 minutes to brown top or until chicken and rice are tender and cooked through.
Yield: 8 servings
Easy Chicken Casserole Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Combine rice, mushroom soup, celery soup, water, Cheddar cheese, mushrooms, asparagus (or other green vegetables), onions, carrots, wine, and onion soup mix until thoroughly mixed.
Pour into a 4-quart casserole dish. Arrange chicken pieces on top in a single layer. Sprinkle lightly with poultry seasoning, paprika, salt and freshly ground black pepper to taste.
Cover tightly with a lid or foil. Bake for 45 minutes. Remove lid and bake an additional 15 minutes to brown top or until chicken and rice are tender and cooked through.
Yield: 8 servings
Easy Chicken Casserole Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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