A simple and savory ‘no-peek’ casserole from Neva. A whole fryer chicken, salted and dipped in Italian dressing, is baked over raw rice with a sauce made from onion soup and cream of celery soup.
Author
Neva
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Fryer Chicken, cut up |
| 1 pkg | Dry Onion Soup Mix |
| 1 Can | Cream of Celery Soup |
| 2 Cans | Water (using soup can) |
| 1 ¼ cup | Raw Rice |
| As needed | Italian Salad Dressing (for dipping) |
| As needed | Oil (for greasing pan) |
| As needed | Accent Seasoning (for sprinkling) |
| As needed | Salt (for chicken) |
Instructions
- Preheat oven to 300°F.
- Lightly grease pan with oil.
- Line bottom of pan with raw rice.
- Dip salted chicken in Italian dressing & place over rice.
- Mix soups (Onion Soup Mix + Cream of Celery Soup) & 2 cans of water.
- Pour over chicken.
- Sprinkle with Accent.
- Cover dish.
- Bake 2 hrs, at 300°.
