Chicken-Rice Casserole
- Source
- Recipe Keeper (handwritten, p. 67)
- Cook
- 350°F, 1½-2 hours or until chicken is done
Ingredients
- 1 cup raw rice
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 envelope dry onion soup mix
- 1½ cups water
- 1 chopped green pepper
- Chicken pieces (amount not specified on card)
Steps
- Put 1 cup raw rice in the bottom of a pan (use a pan size that lets the chicken lie in a single layer on the rice).
- Mix together the mushroom soup, celery soup, dry onion soup mix, water, and chopped green pepper; pour over the rice.
- Lay chicken pieces on top. Bake uncovered at 350°F, 1½-2 hours or until chicken is done.
Notes
- The card implies chicken pieces (title, and “until chicken is done”) but doesn’t list a quantity — worth checking the physical card for how much chicken and where exactly it’s added.
