Wednesday, November 9, 2011

Old School Chicken and Rice Casserole

When my cousin Rachelle (who I also got the great recipe Cake Mix Cookie Bars from) posted on Facebook that she finally found a Chicken and Rice recipe that her husband said tasted like one his Grandma used to make, I hopped all over that and asked for the recipe.

I made this for Sunday lunch and it was such a nice treat to have a big fancy meal during the day. OK, so this wasn't *that* fancy, but lunches on the weekends are pretty thrown together around our place.

I've been plotting about starting the "Sunday Dinner" tradition, but I've yet to get organized or really convince the rest of the family. Mostly my husband. Because as soon as church is over, football takes center stage, and that's fine for the stage we're in right now. But to borrow a line from Field of Dream, "If I build it, they will come"...or, "If I make the food, arrange the dinner, force them to avert their eyes from the TV or heaven forbid, turn it off, they will eat it." This would be a perfect meal if you already have Sunday Dinners broken in around your house.

This is old school comfort food for me so I was all over it. I could have eaten the whole pan myself. My husband really liked the rice, but said to try boneless chicken next time. The kids ate it with no issues. It was very easy to put together and throw in the oven, leaving time to put together side dishes or wrestle the TV remote from your husband.

Old School Chicken and Rice Casserole

1 cup rice (can use brown or white)
2 cups water
Bone-in chicken pieces (original recipe calls for a whole cut-up chicken) or 6 boneless skinless chicken breasts
1 1.25 oz envelope dry onion soup mix
1 10.75 oz can cream of celery (I used cream of mushroom)

Preheat oven to 350 degrees. Spray a 9 x13 inch pan with nonstick cooking spray. Sprinkle rice on the bottom of the dish, add the water, then arrange chicken pieces over top.

Sprinkle with dry onion soup mix and drop spoonfuls of the can of soup over all. (Don't worry about getting it evenly covered...while it is baking, the soup will cook down and spread throughout.) Cover with foil and bake for 1 1/2 hours at 350 degrees.

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