Chicken And Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 4 chicken thighs (or pieces of choice, remember it has to fit in a 9x9 pan)
• 10 3/4 ounces cream of mushroom soup
• 1 1/3 cups milk (or 1 soup can full)
• 1 1/3 cups instant rice (or 1 soup can full)
• 1 (1 ounce) package onion soup mix

Recipe

• 1 preheat oven to 350°f.
• 2 lightly grease a 9 x 9 baking pan.
• 3 in a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
• 4 pour into baking pan.
• 5 sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
• 6 i like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, i just lightly sprinkle seasoned salt.
• 7 place chicken into pan with soup mixture, skin side up.
• 8 this will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
• 9 this recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
• 10 this is also very good with thick cut lamb chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
• 11 i like the recipe as-is, i suggest trying as-is first before experimenting, but, if i am using small thighs, i will sometimes place a couple of 4 inch pieces of smoked sausage in with it, yum!