Ok, let’s be honest here. I’m not big into casseroles. Yes they are typically filled with amazing warmth and oozy gooey goodness but along with that typically comes a lot of butter, cheese, and therefore love handles. So I normally lean towards recipes like italian wedding or black bean soup to warm me up instead. More often than not they totally satisfy. And I don’t have to buy new pants.
But then there are days like today. If you spent a better part of your day shivering like I did (honestly – no heat in the hallway and bathrooms at my office IS a problem) then there is no reason you can’t dive right into this recipe. Fill up your plate with bone sticking baked chicken mixed with rice, butter, canned soups, and milk. Yep, that’ll warm you up. Maybe I’ll be able to take off my second sweatshirt and actually begin to feel my hands.
This recipe, not surprisingly, comes from my grandma. This recipe is so her: warm and comforting, with a cute twist. (She, just until recently, still lived on her own and did all of her Christmas shopping at Woodfield. She is 96. I can’t even do that.) Once you get all your ingredients together you cover your dish tightly with foil and in to the oven it goes for a few hours. You aren’t allowed to peak! Wait the full cooking time and then you are able to look at your delicious creation. And it will be perfectly done, promise.
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1/2 cup of milk
- 1 1/2 cup of raw rice - I used brown
- 1 package of onion soup mix
- 4 bone in chicken breasts
- salt & pepper
- Preheat your oven to 350 degrees.
- Mix together 1 can of cream of mushroom soup, 1 can of cream of chicken soup and 1/2 cup of milk. Stir in 1 1/2 cup of raw rice - I used brown just to feel a little bit better about things.
- Butter a 9X13 casserole dish, pour in your rice mixture. Sprinkle 1/2 a package of onion soup mix on top. Put in 4 bone in chicken breasts, season the tops with salt & pepper, and the rest of the onion soup mix.
- Cover tightly with foil and bake for 2 hours.
Want to see what it looks like? Me too. Yummmm.
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looks great! do you use chicken with the skin on?
Thanks Abby – and yes, skin on! Enjoy!