My favorite food blogger is Stephanie at Plain Chicken. I’ve been cooking her stuff for years. She makes an old-fashioned chicken and rice casserole that’s served as an entrée. I changed her recipe a little to make it a side dish. I served it with fried chicken last Sunday instead of mashed potatoes, and my family loved it. Give it a try this Sunday!
Baked Rice Casserole
Ingredients:
1/2 stick butter
1 onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups of uncooked rice
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated parmesan cheese
Directions:
Preheat oven to 400 degrees. In a large skillet, sauté the onion in the butter until tender. Add the rice to the skillet and brown the rice for a couple of minutes. In a separate mixing bowl, combine the remaining ingredients. Fold In the rice before transferring to a baking dish. Bake covered for 30 minutes and then remove the covering for the last 15 minutes. I like to use my large cast iron skillet with a lid for this dish, but any baking dish will work and cover with tin foil. This is an excellent side dish replacing potatoes or boring rice.
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