Chicken Rice Casserole
Versatile and hard to mess up.
- 1 cup uncooked rice
- 1 frying chicken, cut up, or 3 to 6 boneless chicken breasts
- 1 can (10-3/4 ounce) condensed cream of mushroom soup
- 2 cups water
- Seasonings (see below)
Place rice in the bottom of a large casserole or baking pan. Place chicken on top of the rice. Combine soup and water; spread over all. Season liberally with salt, onion salt, celery salt, pepper, or whatever you desire. Bake at 350 degrees Fahrenheit for 90 minutes in covered casserole, or 80 minutes in uncovered baking pan.
Variations: Different flavors of cream soup will work in this recipe. It even works with cheese soup!