Grandma's Kitchen Chicken and Rice Casserole
"Got from an old "Grandma's Kitchen" recipe card."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 1⁄3 cups water
- 1 cup long grain rice
- 1 teaspoon dried dill, divided
- 1⁄4 teaspoon black pepper
- 1 (3 lb) package chicken pieces
- 2 tablespoons butter
- 1⁄2 cup crushed multi-grain cracker
- 1 teaspoon paprika
directions
- Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
- Remove skin from chicken pieces, discard skin.
- Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
- Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
- Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.
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RECIPE SUBMITTED BY
Baking Bunny
Montrose, Minnesota
When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!
