Chicken and Rice
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, slow-baked casserole featuring tender chicken breasts, seasoned rice, and a rich blend of mushroom, chicken, and celery soups. Topped with sliced almonds and baked low and slow until perfectly tender and golden.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 3 hours | None | 6 servings |
🔪 Key Equipment
- Baking pan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Rice | Uncooked, not instant |
| 1 can | Mushroom Soup | Condensed |
| 1 can | Chicken Soup | Condensed |
| 1 can | Celery Soup | Condensed |
| 1 1/2 cans | Water | Measured using soup cans |
| 1 can | Mushrooms | Sliced |
| 1/2 cup | Almonds | Slivered |
| 2 | Chicken Breasts | Halves |
| 1 stick | Butter | Melted (plus extra for buttering the pan) |
| To taste | Salt | None |
| To taste | Pepper | None |
Instructions
Step 1: Assembly and Baking
- Place 1 1/2 cups rice in a buttered baking pan.
- In a bowl, mix 1 can mushroom soup, 1 can chicken soup, 1 can celery soup, 1 1/2 cans water, 1 can mushrooms, and 1/2 cup almonds, then pour the mixture evenly over the rice.
- Season 2 chicken breasts with salt and pepper, dip them in 1 stick butter, and place them on top of the rice.
- Bake at 250°F for 3 hours until the rice is tender and the chicken is fully cooked through.
💡 Make-Ahead & Storage: Assemble the casserole up to a few hours in advance, cover tightly with foil, and refrigerate before baking.
Original Recipe Scan
