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Chicken and Rice Casserole

User Rating4.2 out of 5 (8 Reviews)  Write a Review

By Diana Rattray, About.com

Another great chicken and rice casserole.

Ingredients:

  • 1 c. uncooked rice
  • 1 can cream of chicken soup, or cream of mushroom
  • 1 envelope Good Seasons Italian dressing mix
  • 2 cups boiling water
  • 2 1/2 pounds cut up chicken or chicken breasts
  • salt and pepper to taste

Preparation:

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. Lay chicken, skin side up, on top of rice mixture; season with salt and pepper. Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown chicken.
Serves 6 to 8.


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User ReviewsWrite Review
4 out of 5 4 out of 5
April 16, 2009By forevernyx06
"I grew up on southern chicken and rice so this spin off was great. My husband actually ate it and liked it! I did do some things differently tho. I used Jasmine rice which i soaked for a couple minutes beforehand. I only used 1 cup of water and about 1/4-1/2 cup of chicken broth. I used the only chicken breasts I had, boneless, skinless ones that can be cooked from frozen. I sprinkled some shake n bake crumbs over the chicken and cooked it for about 65 mins in the foil. Then I sprinkled some cheese on the chicken and cooked it again for another 10. I only gave it 4 starts because I thought something was missing. Dont get me wrong, it was very good. I just thought I was missing something. The cooking time wasn't a big deal because my husband works late and i just relaxed while it was cooking :)"

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