Chicken and Rice Casserole
 
 
Fast and easy oven meal, ideal for busy weekdays and new Moms!
Serves: 8 servings
Ingredients
  • 1 (10.75-oz) can cream of mushroom soup*
  • 1 (10.75-oz) can cream of chicken soup*
  • 1 (10.75-oz) can cream of celery soup*
  • 2 cups water
  • 1 cup uncooked rice, not instant (I used brown rice)
  • 1 chicken, cut up--or 8 chicken breast, skinned, washed and dried
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. In a large saucepan saute onion in olive oil till soft.
  2. Add the water, soups, rice, salt and pepper and mix thoroughly in saucepan and cook until evenly heated.
  3. Pour into an 11 x 17" casserole dish.
  4. Top with chicken pieces; cover, and bake at 350 degrees for 2 hours.
  5. Uncover for the last 10 minutes.
Notes
*I use the Campbells low-fat, no trans-fat variety.
Recipe by Cheery Kitchen at https://cheerykitchen.com/chicken-and-rice-casserole-2/