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| CHICKEN AND RICE CASSEROLE | |
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This recipe is from my mom and she made it all the time when we were growing up. It's super easy and cheap. Also, you can use the fat-free/low-sodium soups and fat free milk. I usually season it with garlic, onion powder, paprika, a little chili powder and a sprinkle of rosemary on top. This recipe is great for company or a family meal! 1 pkg. chicken breasts (or 1 whole cut up chicken) 1 (10 oz.) can cream of mushroom soup 1 (10 oz.) can cream of chicken chicken soup 1 (10 oz.) can cream of celery soup 1 can milk (use empty soup can) 1 cup rice (I usually do 2 cups and add a second can of milk) season, to taste Mix the rice, soups and milk, pour into large casserole dish, lay chicken breasts on top, season to taste. I wouldn't recommend using any salt as the soups have plenty of it. Bake covered at 350°F for 50 minutes to an hour. Submitted by: Mrs. Smith | |
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