This recipe was given to me by Jon’s mom because it was one of his favorites growing up. It’s a pretty rich meal, but it’s SO delicious (and easy to make)!
All you need for ingredients is one can each of cream of celery, cream of chicken, cream of mushroom, and evaporated milk, long grain rice, butter, chicken, and a mixture of spices. We did a combination of chicken thighs and breasts, but you can do either-or (and you can definitely put in a lot more chicken than we did, since we’re just cooking for two).
Assembly is as easy as it gets. Grease a 9×17 pan. Mix together the soups and milk directly in the pan and stir in the rice until it’s well blended. Place the chicken directly on top of the rice mixture. Generously season the chicken with the following spice mixture: paprika, garlic powder, poultry seasoning, salt & pepper. This mixture has the perfect amount of spice to it.
Cut up small pieces of butter and place directly onto the chicken.
Bake at 350 degrees for 1 1/2 hours. Let cool 5 minutes before serving.
Rick’s Chicken and Rice Casserole (recipe courtesy of Stacey Holaday)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can evaporated milk
- 1 1/2 cups long grain rice
- Poultry seasoning
- Garlic powder
- 1/4 stick of butter
- 1 whole chicken, cut into pieces
- Preheat oven to 350 degrees
- Grease a 9x17in pan and mix the soup and milk together. Add the rice and mix until well blended.
- Place the chicken directly on top of the rice mixture. Generously season the chicken with the following mixture: paprika, poultry seasoning, garlic powder, salt and pepper.
- Bake, uncovered, for 1 1/2 hours. Let cool 5 minutes before serving.