Easy Chicken and Rice Casserole
By Kathy Buckworth
on November 11, 2010
A perfect recipe for the times when you have to drive a child to a lesson but want to have something hot in the oven when you get home. Or, better yet, why not put in the oven with the timer on and have it ready and waiting for hungry hubby while you’re on your second glass of chardonnay at the bistro down the street with the girls?
1 cup uncooked rice
1 can condensed cream of chicken or cream of mushroom soup (told you—bulk buy!)
1 7/8 cups water
1 package of dry onion soup mix, or 1 can of French’s Original French Fried Onions*
4 skinless, boneless chicken breast halves
1. Preheat oven to 350°F.
2. Spread rice in the bottom of a 9 × 13 inch baking dish.
3. Rinse the chicken, pat dry, and place on top of the rice.
4. Mix the soup and water together and pour over the chicken and rice, evenly. Sprinkle the onion soup or French Fried Onions on top.
5. Cover and seal tightly with foil. Bake for 1 hour and 15 minutes.
*French’s Original French Fried Onions are one of the great discoveries I made while working at Reckitt & Colman, in the capacity of Assistant Product Manager, Spices. These are fabulous, crunchy little onions, terrific in casseroles, or just heated up on a baking sheet for a few minutes and devoured as a snack. Love them.
(Excerpted, with permission, from Shut up and Eat: Tales of Chicken, Children and Chardonnay)
By Kathy Buckworth|
November 11, 2010