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This fail-safe chicken and rice casserole
won't fail to please the whole family when it comes to taste.
Chicken Rice Casserole
- 1 (10.75-ounce) can condensed cream of
mushroom soup
- 1 (10.75-ounce) can condensed cream of
celery soup
- 1 cup water
- 1 cup uncooked long grain rice (not instant)
- 1 (4.5-ounce) can mushrooms, well drained
- Garlic powder to taste
- Freshly ground black pepper to taste
- 1 (1-ounce) envelope dry onion soup mix
- 6 to 8 chicken pieces
- Preheat oven to 325°F (160°C).
- Combine the mushroom soup, celery soup,
water, rice, mushrooms, garlic powder and black pepper.
- Pour mixture into a greased 13 x 9 x 2-inch
baking dish.
- Lay chicken pieces over soup mixture and
sprinkle dry onion soup mix over all.
- Cover tightly with aluminum foil and bake
for 2 hours. DO NOT lift the foil during baking!
Makes 6 to 8 servings.
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