Chicken and Wild Rice Casserole
·1 box uncle ben's original long grain wild rice (not instant)
·1 can cream of mushroom soup
·1 can cream of celery soup
·1 cup water
·1/2 envelope dry onion soup
How to Make Chicken and Wild Rice Casserole
- Combine 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.
- Place chicken parts on top of mixture. Cover. Bake in a 350 degree oven for 2 1/4 hours.
- I 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.