chicken and wild rice casserole
★★★★★
1
This recipe was given to my mother by a friend years ago. It has been a family favorite ever since. It's a wonderful Sunday dinner because you can put it together in no time. Just put it in the oven and in a little over 2 hours you have a delicious meal!
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Ingredients For chicken and wild rice casserole
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1 box uncle ben's original long grain wild rice (not instant)
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1 can cream of mushroom soup
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1 can cream of celery soup
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1 cup water
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1/2 envelope dry onion soup
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chicken parts
How To Make chicken and wild rice casserole
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1Combine wild rice (and enclosed seasoning packet), mushroom soup, celery soup, and water. Place in buttered casserole dish. Sprinkle dry onion soup (remember....only 1/2 an envelope) on top of mixture. *My mom only uses 1/4 of the onion soup to reduce the salt, but I like it with the original amount.
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2Place chicken parts on top of mixture. Cover. Bake in a 350 degree oven for 2 1/4 hours.
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3I prefer to cook the chicken with the skin on (to keep it moist). I remove the skin before serving. Skim off any fat that may pool on the rice. After the fat is removed, just give the rice a stir, then serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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