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Chicken and Rice Casserole

Prep: 5 min, Cook: 1:05

1 tsp. vegetable oil 2 lbs. skinless chicken pieces, 2/3 cup instant rice, 1/3 cup chicken stock, 1/3 cup water, 5 ounces cream of mushroom soup. 

Preheat oven to 400°F. Heat oil in a heavy flameproof skillet or Dutch oven over medium high heat. Sauté chicken 2 minutes per side, turning occasionally.

Add remaining ingredients and bake 1 hour, covered.  

May also cook chicken in frying pan, transfer to a casserole dish, add remaining ingredients, and bake in oven.

 
 

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