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Enjoy this recipe from Easy Classic Casseroles.
Submitted by: Jennie Gist from Gooseberry Patch
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of celery soup
6-oz. pkg. long grain & wild rice mix, uncooked
1-1/4 c. water
1 t. dried parsley
1/8 t. curry powder
4 chicken breasts, or 8 chicken thighs and drumsticks
1.35-oz. pkg. onion soup mix
In a large bowl, mix soups, rice mix, seasoning packet from rice, water, parsley and curry powder. Spoon into a lightly greased 13"x9" baking pan. Remove skin from chicken, if desired. Arrange chicken on top of rice mixture; sprinkle soup mix over chicken. Cover tightly with aluminum foil. Bake at 350 degrees for 2-1/2 hours, or until rice is tender and chicken juices run clear when pierced. Serves 4. | |
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In a large bowl, mix soups, rice mix, seasoning packet from rice, water, parsley and curry powder. Spoon into a lightly greased 13"x9" baking pan. Remove skin from chicken, if desired. Arrange chicken on top of rice mixture; sprinkle soup mix over chicken. Cover tightly with aluminum foil. Bake at 350 degrees for 2-1/2 hours, or until rice is tender and chicken juices run clear when pierced. Serves 4. |
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