Get the recipe @ http://allrecipes.com/recipe/easy-and-delicious-chicken-and-rice-casserole/detail.aspx
See how to make a simple lunch or dinner chicken and rice casserole. With just a few ingredients, this top-rated recipe couldn’t be simpler to assemble. It’s a crowd-pleaser, and the crowd won’t have to know just how simple it was to make.
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10 Comments
You're using condensed and dried soup in a recipe? Really?
This has been a family recipe for years in our house. We use Cream of Mushroom soup though. Very good!
now I'm hungry, can't wait to try out this recipe
My thoughts exactly, it's horrible…
I don't think it's her. I don't even think the person cooking is the person talking. I'm not blaming anybody for anything. People are free to cook with whatever they want but when you make a recipe I think you should try to make almost everything by yourself. Using homemade soup is going to give a lot better results and I think they should've included that in the recipe. If viewers don't feel like making the soup they can always figure out by themselves that they can use alternatives.
@Yosif This is an easy recipe. The key is to make it easy. I guess you can use whatever you like, but using both dried and canned soup will give it flavour, without using too much effort.
Good cooking 🙂
I mad this dish befor only I used turkey legs and added Bell pepper onion and celery preheat your oven 300 cook for three hours
In this dish, my favorite part is the rice…….the flavor is fanominal
This is my version of this passed down casserole recipe…..
Chicken and Rice Casserole
Preheat oven to 375 degrees
6-8 drums and thighs (DON'T use skinless)
breast can be used but with drums an thighs for flavor
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans of water or chicken broth (gives better flavor)
1 1/2 cups of uncooked rice (I use wild and white), but all white is very good too
2 pkg dry onion soup mix
Grease or spray a 9X13 baking dish real good / bottom and sides
Blend together the creamed soups, 1 pkg. onion soup mix,
2 cans water or chicken broth
Add the uncooked rice to the mixture and blend together
Pour a little of the mixture to just cover the bottom of the pan
Add the chicken pieces to the pan
Season the chicken pieces skin side
Pour the remaining mixture over the chicken
Sprinkle the remaining onion soup mix over the chicken
Cover the pan with aluminum foil crimping the edges to seal
Place into the preheated oven and bake for 1 1/2 – 1 3/4 hrs
After 45 min of the bake…..turn the pan 180 degrees for a more even cook
Be very careful when removing the foil because of the steam that
will escape
Don't use 'skinless or boneless' chicken. The fat under the skin if the chicken pieces readers into the mix as well as the bones to give this casserol it's fanominal taste. Believe me, it's the rice that you will love in this dish……