Chicken Rice Casserole
Course:
Main Course
Cuisine:
American
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
-
Preheat oven to 325 degrees.
-
Mix together the mushroom soup, celery soup, chicken broth, rice, garlic powder, pepper and mushrooms (if desired).
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Spread evenly into a 9×13 pan.
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Heat the olive oil in a frying pan, heated to medium-high.
-
Season the chicken with seasoned salt and cook for five minutes, flipping once.
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Place your cooked chicken on top of the mixture and sprinkle your dry soup mix evenly over the top.
-
Cover tightly with foil and bake for 1 – 1 1/2 hours, until chicken is cooked through and the rice is done.