Chicken And Rice Casserole

1. 1

   In large heavy saucepan, melt butter over medium-high heat. Add chicken thighs, turning until browned on all sides.

2. 2

   As thighs are browned, transfer to plate.

3. 3

   Add celery and onion to drippings in pan and cook, stirring occasionally until softened, about 5 minutes.

4. 4

   Stir in soup, water, and pepper; bring to a boil.

5. 5

   Return thighs to pan and reduce heat.

6. 6

   Cover and simmer until chicken is cooked through, about 15 minutes.

7. 7

   Remove from heat and stir in rice, peas and carrots.

8. 8

   Cover and let stand 5 to 8 minutes until rice is tender.

No additional tips available.