Recipe

Chicken And Rice Casserole Recipe

Add Step-by-Step Photos	Bondc / All my dishes 2 years, 4 months ago This is one of those childhood church pitch-in specials, and yes, it's got Campbell's soup in it — three kinds. This is one of the best of the genre, something I still make — with no shame whatsoever, I might add. The rice is wonderful, and the c... More Cook:90m Servings:4	Bondc
	chicken mushroom celery chicken cream

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Ingredients

4-6 chicken pieces

1 can each: cream of celery, cream of chicken, cream of mushroom soup

1 1/2 cans milk (or 1 can milk and 1/2 can heavy cream)

1 onion, peeled and chopped

2 stalks celery, chopped

2 c. rice

1 stick butter

paprika

Directions

Preheat oven to 350.

Melt butter in a baking dish, then add the rice, onion, and celery. Mix the soups and milk, then pour nearly all (reserve about 1/2 c.) in the baking dish. Mix the rice, onion, celery and soup mixture and smooth out. Place the chicken on top, pour the reserved soup mixture over all, cover tightly, and bake for 1 hour.

Remove the cover, sprinkle the top with paprika, and bake another half hour, until the top is golden brown.

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Comments

pudgy47 2 years, 4 months ago said:
This is a good old comfort food, must make.

lil_coop 2 years, 4 months ago said:
This sounds awesome! Will be making soon. Thanks for posting!

darbar 2 years, 4 months ago said:
Wow, this sounds good! And simple too. Next rainy day!

nefan 2 years, 4 months ago said:
7/9/07: It's raining where I am! We will make it tonight. Can't wait!
7/10/07: It was terrific! Great for the cold rainy night! Thanks so much!

magpieno6 2 years, 1 month ago said:
Sounds good and nice and easy too. Shall try this

wynnebaer 2 years ago said:
Exactly what I was looking to make tonight...Sounds delicious. Thanks

jencathen 2 years ago said:
I was looking for a great chicken and rice recipe and looks like I found it. This sounds great.

jencathen 1 year, 4 months ago said:
This turns out delicious every time. I also saute an 8 oz package of sliced mushrooms and add it to the rice soup mixture.

pleclare 1 year, 1 month ago said:
Looks wonderful!

pointsevenout 1 year, 1 month ago said:
I'm confused a bit on the 1 1/2 can measure of milk. If you are talking about using the soup can as a measure for the milk, I did screw up. The only canned milk I have in the pantry is condensed milk and sweetened evaporated milk. I took a chance and used 1 can of condensed milk and 6oz of heavy cream.

Put it all in a square casserole dish that I think is one size too small, because the soup is oozing over the edges. Popped the lid on quickly and it is baking now with an overflow sheet below it.

All the good reviews this recipe got and I found a way to screw it up!

So, was I supposed to use the soup can as a milk measure for regular milk?

lilliancooks 1 year, 1 month ago said:
This does sound good and easy!Thanks Jen for mentioning this in the "I Made It" group.

Yes Points, the "can of milk" is a measure amount, not canned milk.

pointsevenout 1 year, 1 month ago said:
Going to have to make this one again, use a larger casserole dish and one without ridges in the bottom. Some of the rice was not fully cooked because it hid down in the bottom between the ridges. My fault, not the recipe. And maybe I'll even use the right measure for the milk and the right kind of milk.

pointsevenout 1 year, 1 month ago said:
Used jencathen's suggestion for mushrooms but forgot to salt and pepper the chicken. It's amazing how different the recipe turned out with the right size casserole dish.

Sauteed the onions, celery, mushrooms in the stick of butter then added the rice to the saute to try to brown it a little before adding to the casserole dish with everything else.

It helped keep the onions and celery from being too crunchy.

lovinfood420 1 year ago said:
Makin this today

lovinfood420 1 year ago said:
This rocked!

kimmiekim 9 months, 3 weeks ago said:
I made this this past weekend. I TOO screwed up the instructions on the milk part. lol I used canned milk, not a SOUP can of regular milk. It was still delicious tho, (goes to show if a recipe is REALLY good, you can screw it up and it's STILL decent!), but next time, I'll know to use a soup can of regular milk and a half of soup can of heavy cream (I prefer using 1/2 can of heavy cream over the 1 1/2 cans of regular milk. Just a personal preference). Can't WAIT to make it again. Thanks for a great recipe! :-)

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