Old Fashion Chicken and Rice Casserole

Linda Woodham

By
@fancygran

My mother started cooking this casserole in 1958.We still have this at least once a month.All of my kids,grand kids,and friends love this casserole.I hope you try it and enjoy it.** You can put it toghter in the morning, cover it with tin foil put it in the refrigerator call the Hubby or kids and have them stick it in the oven for you.Enjoy


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

8
pieces of chicken (the part of the chicken you like best)
8 c
minute rice cooked
1 medium
onion chopped fine
3
chicken bouillon cubes
3 Tbsp
parsley
1 can(s)
(small) mushrooms drained and rinsed(optional)
2 can(s)
cream of chicken soup
1/2 c
mayonnaise
1/4 c
milk

Directions Step-By-Step

1
Wash and pat dry your chicken.Cook your rice as directed w/the bouillon cubes, as soon as it is done add onion,parsley,an mushrooms.Mix soup,mayonnaise,and milk in mixing bowl.Spray a large baking pan with cooking spray (if pan isn't big enough it will go over the sides).Pour in your rice mixture into baking pan,put chicken pieces on top of rice skin side up,spoon soup mixture over chicken,use it all.Make sure you cover all the rice. Cook on 375 for 1 hour or until chicken is done. If it starts to get to brown on top,tent a piece of tin foil over it.I serve it with peas,candied carrots and rolls.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy