Workday Chicken and Rice Casserole
Author: Nancy
This chicken and rice casserole is a longtime favorite. With its robust flavors, this casserole is sure to please. Put it together the day before, pop it in the fridge, then bake for an easy weeknight meal.
Ingredients
- 1 chicken, cut into 8 pieces – about 3 ½ pounds
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- 1 can (10 ¾ oz) condensed golden mushroom soup
- 2 cups water
- 2 teaspoons chicken bouillon granules
- 3 cups cooked white rice
- 1 cup cooked wild rice
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 350° F and lightly spray baking pan with cooking spray.*
- Cook white rice and wild rice according to package directions (I cook both types of rice together, using the instructions for white rice).
- While rice is cooking, place both mushroom soups, salt, and pepper in a large mixing bowl and stir together. Add chicken bouillon granules to boiling water and stir until dissolved then add to soup. Using a whip, mix well.
- Add mushrooms and rice to soup mixture and stir until well blended. Pour into prepared dish.
- Place chicken pieces on top of rice mixture and press chicken down into the mix.
- Bake uncovered 30-40 minutes or until meat juices run clear and internal temperature at the thickest part reads 165° F.
Notes
* If preparing this the day before, use a glass baking pan and refrigerate. Let set at room temperature for 30 minutes before baking.Variation
In large skillet, brown meat in 2 tablespoons of oil. Add soups, mushrooms, bouillon water, and seasonings and simmer over low heat for 30-40 minutes or until chicken is done. Serve over cooked rice mixture.
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