Retro Chicken And Rice Casserole Food

RETRO CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
• Meanwhile, cook rice in microwave as directed on package.
• In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
• Bake uncovered 20 to 25 minutes or until bubbly.

MRS. WALKER'S CHICKEN AND RICE CASSEROLE FROM THE 1960S

Steps:

• Roll chicken in seasoned flour and saute in butter until golden brown.
• Mix soup, minced onion and seasonings in a saucepan.
• Gradually stir in 2 cups water.
• Bring to a boil, stirring constantly.
• Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
• Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
• Check in 30 minutes and if rice is too dry, add more water.
• Bake another 30 minutes. Let rest 5-15 minutes.
• You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
• Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.

OLD SCHOOL CHICKEN AND RICE CASSEROLE

Steps:

• Move oven rack to the middle position and preheat oven to 350 degrees F.
• Lightly spray a 13x9 baking dish with nonstick cooking spray.
• In a medium pan over medium heat, melt butter.
• Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
• In a large bowl combine rice, broth, and soup.
• Add cooked onions and celery.
• Pour the mixture into the prepared baking dish.
• Lay the chicken breaste on top of rice mixture.
• Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
• Serve immediately

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

CHICKEN AND RICE CASSEROLE

Steps:

• Grease 9 x 13 inch casserole dish.
• Sprinkle dry rice on bottom of dish.
• Saute celery and mushrooms in margarine.
• In a large bowl combine cans of soup, sauted celery and mushrooms and water chestnuts.
• Add half of the Lipton onion soup mix and stir well.
• Pour mixture over dry rice.
• Place chicken breasts, skin side up, over soup mixture.
• Pour water over all this.
• Sprinkle other half of dry onion soup mix over chicken.
• Cover and bake at 350* for 1 1/2 hours.

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!