Downhome Chicken and Rice

Name: Downhome Chicken and Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 casserole, 4-6 serving(s)
Ingredients: 1 1/4 cups uncooked long grain rice; 1/4 cup chopped onion; 1 cup chopped celery; 4 ounces mushrooms, sliced; 1/2 teaspoon salt; 1 cup chicken broth; 1 cup water; 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup; 2 whole chicken breasts, cut in half (4 pieces); 2 tablespoons melted butter; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon poultry seasoning (or seasoning of your choice)

Submitted by carole in orlando

"An old fashioned tasting, soothing casserole. I found this recipe in a 1989 Pillsbury Cookbook and tweaked it to my tastes. Use the seasoning that you like."

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Ready In:: 1hr 15mins
Ingredients:: 13
Yields:: 1 casserole
Serves:: 4-6

ingredients

1 ¹⁄₄ cups uncooked long grain rice
¹⁄₄ cup chopped onion
1 cup chopped celery
4 ounces mushrooms, sliced
¹⁄₂ teaspoon salt
1 cup chicken broth
1 cup water
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
2 whole chicken breasts, cut in half (4 pieces)
2 tablespoons melted butter
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon paprika
¹⁄₂ teaspoon poultry seasoning (or seasoning of your choice)

directions

Preheat oven to 375 degrees.
In 9x13 ovenproof pan add first eight ingredients.
Mix well.
Lay chicken pieces on top and push into the rice mix to partially cover.
Brush tops of chicken with melted butter and sprinkle with seasonings.
Cover pan with aluminum foil and place in oven.
Bake covered for 30 minutes, remove foil and continue baking for 30 more minutes.
The liquid should be absorbed, but not dry, and the chicken should be fully cooked.

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Reviews

Nice! I doubled the recipe and used Basmati rice and 4 large leg quarters that I cut apart. I used only one can of the soup and used all chicken broth for the liquid rather than half broth half water. I used the butter to sauteed the celery and onions and the mushrooms first because I don't like adding them raw to a casserole and I didn't bother brushing the chicken with it. I seasoned the top of the chicken with seasoned salt. Very tasty!

Bluemonkey
Excellent! Very good flavor and the chicken was moist. I used Emeril's seasoning instead of the poultry seasoning. My DH and I both gave it five stars! :)

GardeningFool
very good i loved it as does every one else i stuck right to the recpie what a perfect dish

Chef Coll
This was quick and easy to make and very good. I left out the mushrooms and used cream of chicken soup. The house smelled great while this was cooking, thanks!

shannonA
Excellent flavor and easy preparation. The combination of spices and cream of mushroom soup with garlic blended into a winter comfort food sure to please. I did take the casserole out about 10 minutes early when the chicken and rice were done, but yet still saucy. I did add a little extra celery because I really enjoyed the crunch. Thank you Carole. I'm glad you posted this recipe and I will definitely make this dish again.

*~Suzy~*