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Chicken Rice Casserole
Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 8 – 10 boneless, skinless chicken thighs (or 6 – 8 breasts)
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 1/4 cups chicken broth
  • 1 Lipton dry onion soup mix (1 oz. pkg.)
  • 1 cup minute rice
  • 1 pinch garlic powder
  • 1 tsp. olive oil
  • Lawry's seasoned salt (to taste)
  • ground black pepper (to taste)
  • 1 can mushrooms (optional)
Instructions

  1. Preheat oven to 325 degrees.

  2. Mix together the mushroom soup, celery soup, chicken broth, rice, garlic powder, pepper and mushrooms (if desired).

  3. Spread evenly into a 9×13 pan.

  4. Heat the olive oil in a frying pan, heated to medium-high.

  5. Season the chicken with seasoned salt and cook for five minutes, flipping once.

  6. Place your cooked chicken on top of the mixture and sprinkle your dry soup mix evenly over the top.

  7. Cover tightly with foil and bake for 1 – 1 1/2 hours, until chicken is cooked through and the rice is done.