Chicken and rice Casserole
From silverqueen 16 years ago
- 55 minutes to make
- Serves 6
This is what my grandmother use to make nothing really fancy but real good comfort food we all liked her casserole to she would serve with her famous yeast rolls, green beans, and a dessert.
Ingredients
- 1 (10-3/4 oz.) cream of mushroom soup shopping list
- 1-1/3 cups water shopping list
- 1 cup long grain rice shopping list
- 1 tsp. dried dill, divided shopping list
- 1/4 tsp. black pepper shopping list
- 3 lbs. cut up chicken shopping list
- 2 Tbsp. butter shopping list
- 1/2 cup multi-grain crackers shopping list
- 1 tsp. paprika shopping list
How to make it
- Preheat the oven to 375 degrees.
- Combine soup, water, rice, 3/4 tsp. dill and the black pepper in a 13x9" baking dish, mix well.
- Remove chicken skin pieces, discard the skin
- Arrange chicken pieces on tip of rice mixture. Cover with foil.
- Bake for 45 minutes.
- Melt butter in a small saucepan over low heat, remove from heat.
- Add crushed crackers, paprika and the remaining dill to butter in saucepan, stir until cracker mixture is well blended.
- Sprinkle cracker mixture on top of the chicken pieces in casserole.
- Bake uncovered uncovered until chicken is tender and rice is done, about 10 minutes longer.
- Season with salt and pepper to taste.
- Serve immediately.
The Rating
Reviewed by 4 people-
This sounds very good. I have been looking for a good chicken casserole that I would like. Thanks!
bluewaterandsand
in GAFFNEY loved it
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I love simple one dish meals especially when they take me back to my moms cooking. This is such a nice recipe anyone would enjoy.
Michael
trigger
in loved it
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