We at The Commercial have started receiving your favorite casserole recipes and ask you to keep them coming. While the Wednesday Accent page is the normal home for such fare, the recent snow and ice have whetted our appetites for a hearty meal.
So we present to you today a recipe for Chicken and Rice Casserole sent in by Star City reader Wilma Trout.
Chicken and Rice Casserole
Ingredients:
- 6 chicken breasts;
- 1 can cream of celery soup;
- 1 can cream of chicken soup;
- 2 cans of water;
- 1 cup long-grain rice;
- 1 heaping teaspoon black pepper
- 1 pkg. Lipton Onion Soup Mix
- 3 tablespoons melted bacon grease (can be substituted with margarine)
Preparation:
- Mix together all ingredients except for the chicken breasts;
- Pour mixture into a non-stick sprayed 9 x 13 casserole dish;
- Place the 6 chicken breasts on top;
- Drizzle 3 tablespoons of melted bacon grease (margarine) over the top;
- Cover tightly and bake for around 2 1/2 hours in a 325-degree oven.
Notes:
- For company dinner, double the recipe.
- A small package of slivered almonds and half of a small jar of pimentos can be added for variety.
- Onion soup mix can be sprinkled over the top of the chicken breasts and rice to make a pretty presentation and add flavor to the chicken.
- Trout recommends making the casserole for family first to determine how much water to add.
- Trout adds that her family likes it on the moist side.
- Cream of mushroom soup can be substituted in place of either the cream of celery or cream of chicken soup.
- For a smaller family, use just one can of soup and one package of onion soup mix.
- Trout says not to skimp on the rice because it tastes great.