Old-fashioned home cooking satisfies all kinds of appetites. When you are yearning for the simple taste of chicken and rice, it is time to put together an easy and tasty old-fashioned chicken and rice casserole. The preparation time for this recipe is minimal, and the results promise to be worth every minute you spend cooking the tasty dish.
Wash the chicken, inside and out. Remove the giblets and neck, if necessary. Pat the chicken dry with a paper towel, and place it in the roasting pan. Sprinkle with salt and pepper to season. Bake the chicken until the breast reaches 77 degrees C (170F). Remove from the oven and allow it to cool completely.
Remove the meat from the bones when the chicken is cool enough to handle. Cut the meat into bite-sized pieces and place in the bottom of the casserole dish.
Chop the onion and celery, and sprinkle these vegetables over the chicken.
Measure and pour the rice over the vegetables.
Combine the soup, water and parsley, and stir well. Pour this mixture over the rice in the casserole dish.
Sprinkle the cheese over the soup layer.
Cover the casserole dish and bake at 175 degrees C (350F) for about 45 minutes. Remove the lid and bake for another 10 minutes to brown the cheese.
Serve immediately. This recipe makes four to six generous servings.
For less fat, eliminate the cheese. The finished casserole is enjoyable with or without the melted cheese on top.
Tips and warnings
- For less fat, eliminate the cheese. The finished casserole is enjoyable with or without the melted cheese on top.
Things you need
- 50 ml (1/4 cup) each chopped onion and celery
- 250 ml (1 cup) long grain rice
- 175 ml (3/4 cup) water
- 1 Can cream of chicken soup
- 125 ml (1/2 cup) grated cheese
- 5 ml (1 tsp) dried parsley
- Salt and pepper
- Paper towels
- Roasting pan
- Oven thermometer
- Covered casserole dish