Here is a super easy recipe for Chicken and Rice Casserole. My kids LOVE it. I usually make a lot of it, and freeze it in separate casserole dishes so on softball game nights, I can pull one out in the morning to defrost, and stick it in the oven when I get home from work!
Chicken and Rice Casserole
This takes approximately 90 minutes to prepare and 105 minutes to cook
Serves 6
Ingredients
1 package of chicken parts with bone and skin
2 cups milk
2 cups uncooked white rice
2 large cans of condensed cream of chicken soup
2 teaspoon salt
Directions
Boil chicken parts with bone and skin in a large pot for 90 minutes, or until the chicken easily falls off the bone. Remove skin and bones and hand shred chicken. Put to the side. Preheat the oven to 350 degrees. In a large bowl combine the milk, rice, soup and salt. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the shredded chicken on top. Cover dish tightly with aluminum foil and bake in the preheated oven for 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
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