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Baked Chicken and Rice Casserole by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Creamy, delicious rice covers moist, tender chicken in this savory casserole. This recipe is a family favorite, and I had it handed down to me from my grandma.

Ingredients:

2 1/4 c.

rice, uncooked

2 lbs.

chicken

1 packet

Lipton dried onion soup mix

2 (10 oz) cans

condensed cream of celery soup

1 (10 oz) can

condensed cream of mushroom soup

3 1/4 c.

whole milk

1/4 c.

red wine (optional)

1/2 c.

sour cream

Directions:

Preheat oven to 325 degrees F. Slice chicken lengthwise. Brown outside of chicken in a large frying pan. Meanwhile, combine rice, soup mix, and liquid ingredients in a large foil-lined roaster pan or casserole dish. Transfer browned chicken to dish with rice mixture. Cook in covered roaster or casserole dish for 2-3 hours, until rice is tender and all liquid has been absorbed. Stir rice every 30-60 minutes. You may want to uncover for the last 30 minutes of cooking, depending on the humidity level and how much liquid is left in the roasting pan when the rice is tender.

Categories:

Fall/Winter
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free
Poultry
Smart Budget Foods