Sunday, August 29, 2010
Comfort Food Sunday
I have been looking through my handwritten recipe book. I found this recipe in there twice. From my MIL and a family friend Sue. Must have been a popular recipe back in the 60's or 70's.
I decided to change it just a bit. One ingredient to be exact. I used chicken broth in place of 1 stick melted butter.
While eating dinner, I thought small pieces of carrot would be really good in the rice. Might try that next time.
Chicken & Rice Casserole
1 1/2 C uncooked rice
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 C water
1 14 oz can chicken broth (original recipes calls for 1 stick melted butter)
6 to 8 chicken breasts
Preheat oven to 350 degrees.
Pam a 9x13 inch casserole dish.
Mix rice, soups & water together. Salt and pepper to taste.
Bake for 30 minutes.
Place chicken on top of rice. Season with salt and pepper.
Pour can of broth over chicken and rice.
Bake for 1 1/2 hours longer.