No-Peek Chicken and Rice
Description
This is an old recipe of Mom’s that she has given away to probably everyone that she ever worked with. It’s not a pretty casserole – when it’s cooked it’s all the same color – but it tastes great, and it’s a cold weather favorite.
Ingredients
No-Peek Chicken and Rice
Grease a large casserole dish (I use a 4 L Corning Ware) and preheat the oven to 350.
1 can of mushroom soup (10 oz/284 mL)
1 can celery soup (10 oz/284 mL)
3 c. milk
1 1/2 c. brown rice*
*The morning that I know that I will cook this, I measure 1 1/2 cups of brown rice in a 2-cup measure, and then fill the cup to the top with water, stir it, and let it sit for several hours to soak. This basically guarantees that the rice will be cooked when the casserole comes out of the oven.
3 or 4 chicken breasts, cut into 2 or 3 pieces each
1 packet of Lipton’s onion soup mix
Instructions
Whisk the first 4 ingredients together in a large bowl and then pour the mixture carefully into the casserole dish, doing your best to evenly disperse the rice. Place the chicken pieces over the top and sprinkle on the onion soup mix.
Cover tightly with heavy foil and bake for 2 to 2 1/2 hours (I find that 2 hours and 15 minutes is perfect) – do not peek! You might need to give the casserole a stir before serving it or dishing it up.
An easy plain vegetable or a simple salad seems to work best with this casserole, and it also makes for a very nice lunch the following day – enjoy!
- Category: Chicken, Rice, One-pot Meal
