Main Dishes |
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Chicken Rice Casserole - 1996
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Mix milk and soup in a bowl. Sprinkle the rice in the bottom of a greased 9x13 pan. Pour and spread 2/3 of the soup mixture over the rice. Place the chicken pieces on top of soup mix. Pour the rest of the soup over the chicken and sprinkle with the onion soup. Cover tightly with foil and bake 2 1/2 to 3 hours at 350 degrees. Uncover for the last ½ hour.
- 1 Chicken -- Cut up
- ¾ Cup Milk
- 1 Can cream of celery soup
- 1 ½ Cups Minute Rice
- 1 Package onion soup mix
PREPARATION
Mix milk and soup in a bowl. Sprinkle the rice in the bottom of a greased 9x13 pan. Pour and spread 2/3 of the soup mixture over the rice. Place the chicken pieces on top of soup mix. Pour the rest of the soup over the chicken and sprinkle with the onion soup. Cover tightly with foil and bake 2 1/2 to 3 hours at 350 degrees. Uncover for the last ½ hour.