Chicken And Rice Casserole

Growing up, we didn’t have a lot of money coming in. My mother knew how to make satisfying meals that didn’t cost a lot. She made meals from ingredients she had on hand, and they were quick and easy to do. This is her version of Chicken Rice Casserole.

Ingredients

2 c. uncooked white rice
1 onion, chopped
2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup or cream of celery soup
1 package dry onion soup mix, divided
1 (3 lb.) chicken, disjointed
1 c. water

Directions

Preheat oven to 325°.  Grease or spray a large casserole dish or a 9 x 13-inch pan.

Put minute rice and chopped onions in the prepared casserole dish or a 9″x13″ pan.

In a small saucepan, heat the milk, cream of mushroom soup, cream of chicken soup and half a package of the dry onion soup mix. When warmed and smooth, pour over the rice.

Place chicken pieces on top of the rice and soup mixture.

Pour water into the casserole dish. Sprinkle the remaining dry onion soup mix over the top. 

Cover with foil or a lid.  Bake at 325° for 2 1/2 hours to 3 hours, or until the chicken is fully cooked, and the rice is tender.

Notes

Sprinkle some grated cheese over the top.

You can add vegetables like broccoli, carrots, or corn. They can be layered over the top of the rice, or mixed in with the rice.

This meal can go in the oven at around 180° and bake for most of the day. I will assemble the chicken rice casserole in the morning before I start my work from home job. Place it in the oven where it bakes for 8 to 10 hours, depending on how many hours I have scheduled to work or if I just need to relax after taking calls.This can also be made in the crock pot.