** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper.
3. Cover with the onions, mushrooms and half of the butter.
4. Cover with remaining chicken, season, and dot with butter.
5. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat.
6. Add the boiling stock. Place chicken over mixture.
7. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.
Comments on Easy Chicken and Rice Casserole Recipe:
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Posted by a Visitor - December 06, 2010
I like this recipe. I used it with leftover chicken and rice. I took the breasts off the chicken and cut up the dark into pieces. I cooked the mushrooms and onions as suggested. I mixed a can of cream of mushroom soup, a can of cream of chicken, a little chicken broth, the rice and chicken piece. I placed in a greased pan and placed the onions and mushrooms over the mix. I cut the breasts in half and placed on the top. And I put it in the oven for about 40 minutes. My family seemed to like it...next time I will try it with more veggies...thank you.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, MSG, Poultry, Rice, Onion allergies.
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