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Chicken and Rice Casserole Recipe

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Baked in a savory cream sauce, this chicken and rice combination is rich in flavor and moist in texture.
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Servings:
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Ingredients
  • 1 1/2 cups white rice - uncooked, not instant
  • 1 can (10 3/4 oz.) cream of celery soup
  • 1 can (10 3/4 oz.) cream of chicken soup
  • 1 can (10 3/4 oz.) cream of mushroom soup
  • 2 cups chicken broth or stock
  • 6 boneless, skinless chicken breasts - raw
  • 1 ounce dried onion soup mix - (1 envelope)
Container:9 x 13 baking dish
Directions
PREP
10 mins
COOK
2 hrs
READY IN
2 hrs
  • Preheat oven to 350°.
  • Lightly coat the entire inside of the baking dish.
  • In a large bowl, combine the three cans of soup with the chicken broth and rice. Stir until blended.
  • Spread this mixture in the bottom of the baking dish.
  • Place raw chicken on top of the rice.
  • Sprinkle dried onion soup mix over top of the entire casserole.
  • Cover tightly with foil and bake for one hour.
  • Uncover and bake an additional hour.

Tip: Spray the underside surface of the foil with cooking spray before covering the casserole to prevent it from sticking to the food.
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