Annies Fabulous Fluffy Rice And Chicken Recipes

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NICK'S FAMOUS FLUFFY RICE AND CHICKEN CASSEROLE



Nick's Famous Fluffy Rice and Chicken Casserole image

It was my fault for not taking the package of chicken out of the freezer in the morning before I went to work and THEN at 4:30 actually thinking, "this will get done in time for supper." Still, dinner would've turned out well (delicious, even) if only a certain "someone" (who shall remain nameless, except for the recipe title!) could've waited another half-hour for the meat to cook through and the rice to get fluffy. :rofl: Instead, that long-ago dinner was a concoction of bloody-bone chicken and molar-tingling crunchy-hard rice in a soupy mess. Now...if THIS description doesn't inspire you, I don't know WHAT will!? .......Honestly, this is a very wonderful comfort food recipe.....just don't start with completely frozen chicken and think that it will be done in the one-hour baking!

Provided by Debber

Categories     One Dish Meal

Time 1h30m

Yield 1 13x9 pan, 6-10 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans cream soup (chicken, mushroom, etc.)
2 cups milk (or water)
2 cups long grain brown rice
1 (4 ounce) can mushrooms (not drained)
1 tablespoon dried onion flakes
10 pieces chicken, uncooked (thighs & drums)

Steps:

  • Preheat oven to 350.
  • Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
  • Add rice, mushrooms and minced onion to the soup-milk, mixing well.
  • Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
  • Cover with foil, sealing edges TIGHTLY.
  • Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).

Nutrition Facts : Calories 287.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 11.4, Sodium 45.3, Carbohydrate 52.7, Fiber 2.4, Sugar 1.1, Protein 8.2

EASY FLUFFY RICE AND CHICKEN CASSEROLE



Easy Fluffy Rice and Chicken Casserole image

I've been making this recipe for years, and decided to post it here for safe keeping, because the recipe card is getting very tattered. It's one of a series of recipe cards I would get in the mail from General Mills, many years ago. I usually used chicken thighs ( I prefer the dark meat) but would have to extend the cooking time by about 15 minutes or so. My family loved it and I still make it on occassion.

Provided by arroz241_11561377

Categories     Poultry

Time 1h30m

Yield 4-6 cups, 4-6 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) soup can milk
3/4 cup uncooked regular long grain rice
1 (4 ounce) can mushroom stems and pieces
1 (1 1/2 ounce) envelope onion soup mix
2 chicken breasts, halved

Steps:

  • Preheat oven to 350 degrees.
  • Mix soup and milk together, reserve 1/2 cup of the mixture.
  • Mix together, remaining soup, the rice,mushrooms (with their liquid) and 1/2 the onion soup mix.
  • Pour mixture into ungreased 11x7" baking dish.
  • Place chicken breasts on top.
  • Pour reserved soup mixture over chicken and sprinkle with the rest of the dry onion soup mix.
  • Cover with aluminum foil and bake for 1 hour, uncover, and bake for additional 15 minutes.

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