Be the first to 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
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
