SOUPER CHICKEN AND RICE CASSEROLE

kmi978

Ingredients

1 – 2 small cut up frying chickens. Bone in. You can buy them already cut up at the supermarket.
2 cans condensed cream of chicken soup
2 cans condensed cream of mushroom soup
1 can condensed cream of celery soup
1 1/4 cup uncooked white rice + more if desired
1 pinch rosemary, dried
Good quality mayonnaise

Directions:

Preheat oven to 375 degrees F

Rinse the chicken parts and pat dry with paper towels.

In a medium mixing bowl, mix together the cans of soup, rosemary and uncooked white rice.

Put the mixture evenly in a large baking dish. Place the dry chicken pieces evenly over the top of the soup and rice mixture.

With a basting brush, lightly coat each chicken piece with mayonnaise. Put the casserole in the oven and bake for 1 1/2 hours or until rice is tender and chicken is cooked through. Serve over cooked white rice or noodles if desired. Add a side salad and dinner is served!

Serves 4-6

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s