Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
1 cup long grain rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 can evaporated milk
1 chicken, cut up
1 pkg. dry onion soup mix
Directions:
Spray casserole pan with non-stick cooking spray. Mix rice, both cans of soup, water, milk and 1/2 of the onion soup mix. Pour into casserole dish. Top with uncooked chicken. Sprinkle with the other half of the dry onion soup mix. Cover and bake for 2 to 2 1/2 hours at 350 degrees (or until chicken and rice are done). Don’t over cook or the chicken will be dry.
Nicki’s Notes:
My mother used to make this casserole all the time when I was growing up, very easy to make the night before or morning of and stick in the fridge to warm later!
My fave variation: add a can of Rotel tomatoes for an extra kick and/or top with shredded sharp or medium cheddar cheese. 🙂
I love it!