“From Jeremy Miller at Madison Middle School.”
READY IN:
48hrs 15mins
SERVES:
4-5
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked rice
  • 1 (10 ounce) can mushroom soup
  • 1 (10 ounce) can cream of celery soup
  • 12 cup milk
  • 1 frying chicken, cut up
  • 1 (3 ounce) package dry onion soup mix

Directions

  1. Preheat oven to 325*. Grease an 8" x 13" baking dish. Sprinkle cooked rice over the bottom of the dish. Pour mushroom soup, celery soup, and milk in a saucepan. Heat over medium heat until hot; DO NOT BOIL. Lay pieces of chicken over rice, skin-side up. Sprinkle dry onion soup over chicken. Pour mushroom soup mixture over dry onion soup. Cover tightly with foil. Bake at 325* for 2 hours and 15 minutes.

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