Chicken & Rice
From windy1950 14 years ago
- 90 minutes to make
- Serves 6
This is a super easy, economical dish to fix... It can easily be prepared, substituting different creamed soups and the corresponding vegetable, e.g. cream of asparagus soup/asparagus, cream of mushroom soup/mushrooms, etc etc.
Ingredients
- 1 medium onion, chopped shopping list
- 3 stalks celery + leaves, chopped shopping list
- 1 cup uncooked extra long grain white rice shopping list
- 1 tbsp butter shopping list
- 1 tsp salt shopping list
- 2 cups water or low sodium chicken broth shopping list
- 2 (10.5 oz) cans cream of celery soup shopping list
- 6 chicken thighs shopping list
- salt, pepper, garlic powder, poultry seasoning, paprika - all to taste shopping list
How to make it
- Preheat oven to 350F deg.
- In a 3 qt saucepan, saute onion and celery in butter until crisp tender. Add 1 tsp of salt, pepper to taste, rice, and water or chicken broth. Bring to a boil; turn heat down to a simmer. Cover pan with vented lid and cook for about 15 minutes. Stir in undiluted soup and mix well; set aside.
- Meanwhile, sprinkle completely thawed chicken pieces with desired seasonings, and brown on both sides, for about 20 minutes total, in a large non-stick skillet. Set off the heat until needed.
- Add rice mixture to a buttered or sprayed 3-liter casserole.
- Arrange chicken pieces on top of rice mixture, and sprinkle a bit more paprika over all, if desired.
- Put into preheated oven, UNcovered, for approximately an hour, or until chicken is thoroughly done.
- Serve with a vegetable and bread.
People Who Like This Dish 7
- cinnamongal Mequon, WI
- suthrnldy Wellington, FL
- lanabade Goshen, NJ
- roseheart Oakville, CA
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- windy1950 Flint, MI
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 3
-
All Comments
-
Your Comments