Title: Easy Chicken and Rice Casserole
Categories: Rice Easy Chicken Mushroom
Yield: 4 Servings
| 4 | x | Chicken (white or dark) |
| 1 | cn | Cream of mushroom soup |
| 1 | pk | Lipton rice and sauce |
Uncle Ben's box or envelope of flavored rice (wild or pilaf, etc.) can be
substituted for Lipton's Rice 'n' Sauce, but if you use plain white rice,
use long cooking kind (not Minute) and you will have to add spices to your
taste: curry, paprika, pepper, etc. whatever you wish. The small packets
of Lipton's or Uncle Ben's usually have their own flavor pak and no spices
need to be added unless you like extra pepper. Combine dry rice, flavor pak
if there is one, can of cream of mushroom (or cream of chicken or cream of
celery) soup, and 1/2 to 1 full can of water after that. Stir well with
fork as soup will be lumpy. Add washed and skinned pieces of chicken and
sink them down into the liquid. Bake at 375 for 45 minutes to an hour
depending on type of rice--wild rice takes a little longer. When rice is
done, chicken is done. Watch during cooking and if rice begins to dry out,
add water. If bake at 400 cooking time is less. If mixture was relatively
soupy before putting in oven, bake uncovered, but if mixture was not very
soupy bake covered. The soupier the mixture when goes in oven (how much
water you added) the less you will need to watch it while baking. If it is
looking like it is going to still be soupy towards time for it to get done,
take cover off. One more thing, cleanup is easier if you sprayed baking
dish (glass) with Pam or other cooking spray before you put the ingredients
in the dish (sorry!)