Chicken and Rice Casserole
If you like chicken, rice, and creamy soups, and you think that they taste even better if they're all mixed together, then this recipe is for you! It's amazingly fun and easy to make and, while a little on the salty side, is quite a tasty recipe that we enjoy usually once a month, or so. The ingredients are relatively inexpensive, especially if you opt to buy frozen chicken.
For this dish you'll need:
- 8 to 10 chicken thighs, skin removed (you can also use boneless, skinless chicken breasts if you are looking for a healthier, meatier dish)
- 1 cup of uncooked rice (rinsed)
- 1 can of cream of mushroom soup
- 1 can of cream of celery soup
- 1 can of French onion soup
- A pinch of paprika
Pour half of this soup/rice mixture into a 13"x9" pan and then place the chicken thighs on top. Pour the rest of the soup/rice mixture in the pan, filling the gaps. Finally, cover the chicken with the soup-only mixture that was set aside earlier. Lastly, sprinkle with paprika (optional).
Let this baby bake for 75 minutes in an oven pre-heated to 350 degrees. After cooking, let it cool for 15 minutes or so, then enjoy!
Labels: chicken
5 Comments:
this is not so much a comment but more of a question....with this recipe, do u have to use all 3 soups in it? or would it be okay to exclude the french onion soup?
You could omit the French soup if you like, I guess, but I think it adds a lot of flavor that would otherwise be missing. So, yes, I add ALL three soups. :-)
Do you have to use the canned french onion soup or can you use the dry packaged soup?
I am guessing you cover this dish with foil or a lid while baking?
I use canned French Onion Soup - NOT the powder mix.
And, yes, you can cover the dish with foil, while baking, if you like.
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