Chicken And Rice Casserole

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Lightly grease a 9 x 9 baking pan.

3. 3

   In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.

4. 4

   Pour into baking pan.

5. 5

   Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.

6. 6

   I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.

7. 7

   Place chicken into pan with soup mixture, skin side up.

8. 8

   This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.

9. 9

   This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.

10. 10

    This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.

11. 11

    I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!

* Per serving · 4 servings · Values may vary.

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