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Chicken and Rice Casserole
Ingredients:

  • 2 tablespoon Sesame Seeds (optional)
  • 1/8 tsp. Marjoram
  • 1/8 tsp. Garlic Powder
  • 1 tablespoon Fresh Parsley, chopped
  • 8-oz. Fat-Free Sour Cream
  • 6-oz. can Mushroom Pieces, drained
  • 1 can Cream of Chicken Soup
  • 1/2 cup Celery, chopped
  • 1/2 cup Onion, chopped
  • 1 tablespoon Butter or Margarine
  • 2 cups Cooked Rice
  • 1 Chicken, quartered

 
Recipe Info
Rating: 0
Contributor: admin

 

Directions:

Pre-heat oven to 350-F degrees and bake chicken pieces in a 9-inch by 13-inch baking or roasting pan for about an hour, checking and turning occasionally. Remove chicken from the oven and let cool until you can comfortably handle it to remove the skin and de-bone it. Cut into small, bite-size pieces. Return the chicken pieces to the baking pan, making sure to leave just a bit of grease to prohibit sticking during baking.

Meanwhile, prepare the rice as directed on the package to produce 2 cups of cooked rice, and add the cooked rice to the chicken pieces in the baking pan.

Sauté the onion and celery in a skillet over medium heat, utilizing the tablespoon of butter or margarine to soften the vegetables slightly. When onions are translucent, transfer the mixture to the baking pan with the rice and the chicken.

Add cream of chicken soup (without any extra water), mushroom pieces, sour cream, fresh parsley, garlic powder, and marjoram to the chicken and rice in the baking pan, and use a wooden spoon or spatula to thoroughly combine all ingredients.

Sprinkle the top of the casserole with the sesame seeds, if desired. Bake in the same 350-F degree oven for about an hour. Serve warm.

NOTE:
If you use long-grain rice, you may need to add up to 1/4 cup water during the baking to keep the casserole from drying out. Simply add the water and use a fork to lift the mixture and let the liquid seep through to the bottom of the pan. If you use instant rice, you probably won't find you have to add water, but it's never a bad idea to check your casserole occasionally. Also, if you don't happen to have cream of chicken soup, use cream of celery, cream of mushroom, or even cream of broccoli for a savory seasoning sauce in your casserole.

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