I guess it is a vintage recipe kind of day! I was trying to think of a favorite recipe I could throw in the oven and have around for leftovers this week. I haven't made my mom's chicken and rice in really long time, so it sounded like a good option. Now, I said this is a FAVORITE recipe, not a HEALTHY recipe! Ha! Incidentally, I don't eat the chicken, just the rice. It's soooooo good!
For the rice you need,
1 2/3 cup of regular cook white rice
3 cans of Campbell's cream of chicken soup (You may be able to get away with 1 family sized can.)
3 tablespoons of melted butter
1/2 small onion, diced
Pepper to taste
(I doubled the rice.)
Combine all of the ingredients in a large bowl and spread in to a buttered 9x12 pan. Then, all you have to do is place some bone-in, skin on chicken pieces on top! Pour an additional 3 tablespoons of melted butter over the chicken. Cover with foil. Bake at 300 for two hours. Then, remove foil and bake for another 30 minutes at 350.
That looks delicious!
ReplyDeleteI use cream of mushroom and a packet of lipton onion soup mix, but I really like the idea of cream of chicken!
ReplyDeleteThat looks and sounds SO good! Thanks for sharing. Stopping by from Tasty Tuesday.
ReplyDeleteLove chicken and rice. Love, love it!
ReplyDeleteThere's a reason why some recipes stand the test of time - this one looks great! Thanks for sharing!
ReplyDeleteoh -- my mom used to make this too and I'd forgotten about it until today!! Thank you!!
ReplyDeleteI love the old casseroles. They are always delicious and carry wonderful memories with them. Your chicken and rice sounds perfect. I hope you are having a great day. Blessings...Mary
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