Chicken & Rice Casserole

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Servs: 6  Makes: 6 to 8 servings  Prep: 30m  Cook: 120m  

This is another recipe handed down from my grandmother as an inexpensive meal she used to feed my mother and her 5 other siblings.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Approximately 1 to 1 1/2 lbs Boneless, Skinless Chicken Approximately 1 to 1 1/2 lbs Boneless, Skinless Chicken
•   1 can of Cream of Mushroom Condensed Soup 1 can of Cream of Mushroom Condensed Soup
•   1 can of Cream of Celery Condensed Soup 1 can of Cream of Celery Condensed Soup
•   1 can of Cream of Chicken Condensed Soup 1 can of Cream of Chicken Condensed Soup
•   1 Can of Whole Milk (use soup can to measure) 1 Can of Whole Milk (use soup can to measure)
•   1/2 stick Butter 1/2 stick Butter
•   1 1/2 cups of Rice 1 1/2 cups of Rice
•   1 can of chopped Green Chillies (optional) 1 can of chopped Green Chillies (optional)

Instructions

1. Chop chicken into 1 inch squares and place in 13 inch by 9 inch casserole dish and salt well.
2. Mix together soups, milk, butter, and green chillies in a medium sauce pan.
3. Heat soup mixture on medium-high heat until butter is melted, stirring often.
4. Remove from heat and add rice, mix well.
5. Pour rice mixture in casserole dish over chicken.
6. Bake at 300 for 1 1/2 to 2 hours (approximately) until chicken is done. If it gets too dry, add more milk.

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Ebony Newport May 30

I made this for dinner and everyone loved it. I was afraid of the meat being flavorless so I seasoned it with pepper, garlic salt, and minced onions. I also added some pepper, jalapeno's and minced onions to the soup mixture to get rid of the "soupy" taste. We will definitely repeat this dish.

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