Chicken And Rice Casserole
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A home-kitchen version of chicken and rice casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 chicken, cut up
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 c. rice
- 2 cans water
- salt and pepper
- margarine
- paprika
Method
Preheat oven to 350°.
Salt and pepper chicken to taste. Place chicken in a 13 x 9-inch baking pan.
Sprinkle 1 cup rice over chicken.
Pour cream of celery soup and cream of mushroom soup over chicken and rice.
Fill cans with water and pour over chicken.
Dot with margarine and sprinkle with paprika.
Bake at 350° for 1 hour, covering with aluminum foil.
After 1 hour, remove foil and bake for 30 minutes.
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