Friday, October 11, 2013

Moms Chicken And Rice Bake

The Chicken & Rice Bake or Casserole is one of those recipes that's sort of the epitome of Midwest cooking, church potluck dinners, or neighborhood block parties. Mom would get the casserole baking, and then whip up some vegetable dish or toss a salad.  Its one of those go to recipes when you have things to do, don't have time to be in the kitchen, but still want a hot meal.  

Although it will always evoke such memories and be one of those nostalgic dishes for me, regardless of how my taste buds evolve, the real reason I'm featuring Mom's Chicken & Rice Bake is because of the simplicity, cost and satisfaction.  
I recommend using chicken tenders for easy purchase and preparation. One caveat to this recipe is TIME.  You do need to plan for 1 1/2 hours of baking--that's the downside--it's not a quick fix, on the spot meal despite the ease of prep.

Total Cost: $8-10 / 4 Servings

9" x 13" Pyrex Dish, sprayed or greased
Mixing Bowl
Large Non-stick skillet, for sauteing tenders

6-8 chicken tenders
Unsalted butter
Salt & Pepper

1 can Campbell's Cream of Chicken
1 can Campbell's Cream of Celery
1 medium onion, diced
1 cup of long-grain rice, uncooked
2 cups of water

1. Wash Your Hands
2. Preheat oven 350F degrees.
3. Salt and pepper chicken.  Meat should be at room temperature.
4. Heat non-stick skillet and saute tenders lightly on both sides. Brown lightly and set aside.
(I have skipped pics of browning each tender on each side because I have demonstrated this before.)

5. Dice your onion.

6. Add onion in a large mixing bowl to soups and water.  Stir until well-combined.

7. Add rice

8. Add mixture to pyrex dish. Such a delightful color!

9. Top the mixture with sauteed chicken.

10. Bake for 1 1/2 hours at 350F degrees.

11. Steam some broccoli or add a salad.

12. Share some memories.

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