Chicken and Rice Casserole

1 (10 ½ ounce) can condensed cream of mushroom soup, undiluted
1 ⅓ cups water
1 cup long-grain or converted rice
1 teaspoon dill, tarragon or rosemary, divided
¼ teaspoon freshly ground black pepper
1 (3-pound) package skinless chicken pieces
2 tablespoons butter
½ cup crushed multi-grain crackers*
1 teaspoon paprika

 

  1. Preheat oven to 375° F.   
  2. Combine undiluted soup, water, rice, ½ teaspoon of herbs of choice, alternatively, use Italian seasoning or a bouquet garni, and the black pepper in a 13 x 9-inch baking dish; mix well.
  3. If chicken pieces have skin, remove it and discard skin.
  4. Arrange chicken pieces on top of rice mixture.  Cover tightly with aluminum foil.  Bake for about 45 minutes. 
  5. Melt butter in small saucepan over low heat; remove from heat.  Add crushed crackers, paprika and remaining ½ teaspoon seasoning of choice to butter in saucepan; stir until cracker mixture is well blended.
  6. Sprinkle cracker mixture on top of the chicken pieces in casserole.
  7. Bake, uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer.  Season to taste with salt and black pepper.  Serve immediately.

 

*Substitute seasoned bread crumbs or croutons for the crackers if your cupboard is nearly bare.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

 

                                                                   back Back Home

Copyright © 1999-2005  S.H. Klock/ The Recipe Reader / at Home Cookin'. 
For personal use only.  All rights reserved.   Terms of use.