Chicken & Rice Casserole

Name: Chicken & Rice Casserole
Total time: 3300 s
Yield: 6 servings
Cuisine: American
Ingredients: 22 oz cream of mushroom soup; 2 2/3 cup water; 2 cups rice (I used 1 cup of white & 1 cup of brown) but any kind would work; 1 tsp dried dill, divided; 1/4 tsp pepper; 3 lbs chicken pieces; 2 tbsp butter; 1/2 cup crushed Multi-grain crackers; 1 tsp paprika

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Chicken & Rice Casserole

Stephanie Goldman @cook_3867977

Saved

Ingredients

55 mins

6 servings

22 ozcream of mushroom soup
2 2/3 cupwater
2 cupsrice (I used 1 cup of white & 1 cup of brown) but any kind would work
1 tspdried dill, divided
1/4 tsppepper
3 lbschicken pieces
2 tbspbutter
1/2 cupcrushed Multi-grain crackers
1 tsppaprika

Saved

Steps

55 mins

1

Preheat oven to 375 degrees.
2

In large bowl, mix together soup, water, rice, 3/4 tsp dill, & pepper. Pour into 13x9 baking dish.
3

Remove skin from chicken. Discard skin.
4

Arrange chicken on top of rice mixture. Cover tightly with foil. Bake for about 45 minutes.
5

Melt butter in small saucepan over low heat. Remove from heat. Add crushed crackers, 1/4 tsp dill, & paprika. Stir until well blended.
6

Sprinkle cracker mixture on top of casserole.
7

Bake, uncovered, until chicken is tender & Rice is cooked, about 5-10 minutes longer. Serve immediately.