Chicken and Rice Casserole

• 1 chicken, cut up or 4 pieces chicken breast halves
• 1 can condensed cream of chicken soup
• 3/4 cup uncooked long grain rice (see Note)
• 1 ¾ cup water
• 1 can cheddar cheese soup or slice about 1/2 inch of Velveeta Cheese and cut in cubes
• ½ cup minced onion or 1 tsp. dried minced onion or 1/2 tsp. onion powder
• 1/4 tsp. salt or to taste
• ½ tsp. black pepper
• 1 tsp. Paprika
• 3/4 cup frozen broccoli florets or fresh chopped broccoli florets or omit them

Preheat oven to 350°F.

Mix the canned condensed cream of chicken and cheddar cheese soups with the water. If using Velveeta, omit the cheddar cheese soup and stir the Velveeta in the liquid with the rice. Pour into the greased 9 x 13 baking dish. Add the raw rice, onions, chopped broccoli and salt and pepper. Stir them up to mix well. Arrange the rinsed and towel dried chicken pieces on top of the rice. Sprinkle the top of the chicken with paprika. Cover with aluminum foil. Bake for 1 to 1 ½ hours.

Note:

This recipe is for long grain rice. You can use Jasmine rice, which is also long grain, but use less water. Use one cup water instead of 1 3/4 cups. Jasmine rice absorbs less water.

• 2 to 3 quarters chicken pieces (leg with thigh) separated or 1 piece boneless breast, diced or cubed
• 1 can Cream of Mushroom Soup, Condensed or Cream of Chicken Soup
• 1 can water (measured from the can of mushroom)
• ¾ cup long grain uncooked rice (see Note)
• 1 envelope Lipton Onion and Mushroom soup (powdered)
• Shredded cheddar/jack cheese (about 1 ½ cups)
• Preferred chopped vegetables like broccoli or none
• Dash of black pepper
• Don’t add salt

I like this version.

Mix the cream of mushroom soup with the water, set aside.

Pour and spread the uncooked rice in the baking pan. Arrange the chicken on top of the rice. Sprinkle the instant onion mushroom soup or plain instant onion soup on the chicken. Pour the cream of mushroom-water mixture in the pan. Cover with aluminum foil.

Bake in 350°F oven for 1 hour. Check after 1 hour if done, and then turn off the oven. Remove the cover and sprinkle the cheese on top. Put the pan back in the oven (but leave it off) until cheese is melted.

Note:

This recipe is for long grain rice. You can use Jasmine rice, which is also long grain, but use less water. Use one cup water instead of 1 3/4 cups. Jasmine rice absorbs less water.