Tuesday, February 8, 2011

Chicken and Rice Casserole

Ben’s Baked Chicken

1 c raw rice                            Evenly in 9x13 inch casserole dish or cake pan
¾ c milk
4 Tbsp butter                        Heat and pour over the rice
1 can mushroom soup
1 can celery soup                  spoon evenly over the rice and milk
16 chicken thighs,
Skinned                                  arrange in rows on top
½ pkg dry onion soup mix     sprinkle over chicken
Seal well with foil, do not open for 2 hours, baked at 325o F
David’s comment on this dish is, “It’s not very pretty, but it sure tastes good.”
And that just about sums it up.

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