Budget Menu & Dirt Cheap Recipes General Recipes Chicken & Rice Casserole

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      2 tsp olive oil
      12 oz assorted mushrooms (including some shiitake caps or crimini adds a woodsy flavor) or white mushrooms, sliced
      1 can (10 3/4 oz) condensed cream of chicken soup with herbs
      11/2 cups milk
      1 cup uncooked converted white rice
      1 cup nonfat sour cream
      1 medium onion, shredded
      4 chicken legs (about 13/4 lb), skin removed, visible fat cut off
      1 cup shredded Gruyère or Swiss cheese
      PREPARATION
      1. Heat oven to 350°F. Coat a 13 x 9-in. baking dish with nonstick spray.

      2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 4 to 5 minutes until limp and just beginning to brown.

      3. Whisk soup, milk, rice, sour cream and onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon on some soup mixture and cover tightly with foil.

      4. Bake 11/4 hours or until a meat thermometer inserted

      in thickest part of leg, not touching bone, registers at least 160°F, juices run clear when meat is pierced, and the rice is nice and tender.

      5. Sprinkle with cheese and bake, uncovered, 5 minutes or until cheese bubbles and just begins to brown.

      Good with carrots and peas.

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Budget Menu & Dirt Cheap Recipes General Recipes Chicken & Rice Casserole