IngredientsChicken and Rice Casserole Serves: 4-6 people1 cup of white riceOne can of mushroom soup (10.5 ounces).One can of celery soup (10.5 oz).One can of chicken soup (10.5 oz).One and a half cups of water4 chicken breasts without bones or skin1 packet of onion soup mixAdd salt and pepper according to your preference.PreparationHeat your oven to 350°F (175°C) before using it.Lightly coat a baking dish that measures 9 by 13 inches with oil.Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.Add salt and pepper to the chicken breasts and place them on the rice mixture.Evenly spread the onion soup mix on top of the chicken and rice.Cover the dish well with aluminum foil. Don’t look while it’s baking!Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.Take out of the oven and allow it to cool for a few minutes before serving.Different Types and AdviceThis recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.
I thought my aunts’ special recipe was gone forever, but you know what? I finally found it, and it tastes even better!
