Baked Chicken and Rice Casserole
by Jes Mostek
serves: 6
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Creamy, delicious rice covers moist, tender chicken in this savory casserole. This recipe is a family favorite, and I had it handed down to me from my grandma. |
| Ingredients: |
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2 1/4 c. |
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rice, uncooked |
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2 lbs. |
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chicken |
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1 packet |
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Lipton dried onion soup mix |
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2 (10 oz) cans |
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condensed cream of celery soup |
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1 (10 oz) can |
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condensed cream of mushroom soup |
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3 1/4 c. |
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whole milk |
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1/4 c. |
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red wine (optional) |
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1/2 c. |
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sour cream |
| Directions: |
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Preheat oven to 325 degrees F. Slice chicken lengthwise. Brown outside of chicken in a large frying pan. Meanwhile, combine rice, soup mix, and liquid ingredients in a large foil-lined roaster pan or casserole dish. Transfer browned chicken to dish with rice mixture. Cook in covered roaster or casserole dish for 2-3 hours, until rice is tender and all liquid has been absorbed. Stir rice every 30-60 minutes. You may want to uncover for the last 30 minutes of cooking, depending on the humidity level and how much liquid is left in the roasting pan when the rice is tender.
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