Friday, October 21, 2016

Flashback Friday ~ Chicken Rice Casserole

Sunday dinner was always special in our home.  My mom had two children later in life and I remember how she stayed home while my father took my siblings to church.  It was always a treat for me to come home and have a table set with her china and sit down to a hearty meal.  I so much appreciate how she cared for us in so many ways.  I wish I could now invite her to my home and bless her.  Today's recipe is a flashback of one of my mom's favorite Sunday recipes.


Ingredients

  • 1 cup uncooked rice
  • 4 uncooked chicken breasts
  • 1 cream of chicken soup (10oz)
  • 1 cream of mushroom soup (10oz)
  • 2 cups water
  • 1 pkg onion soup mix
  • 1/2 cup toasted slivered almonds

Method

  1. Preheat oven to 350°
  2. Measure rice into bottom of medium size casserole/dish or 9x6 glassware.
  3. Cut breasts into serving-size pieces slicking through at an angle so that they are not more than 3/4-inch thick.
  4. Lay chicken pieces over the uncooked rice
  5. In a small bowl mix soups together and spread this mixture over the chicken.
  6. Add two cups of water.
  7. Sprinkle onion soup mix on top
  8. Add roasted almonds on top for garnish
  9. Cover with lid and bake for two hours

Remember you can make this yourself Sunday morning, put it in the oven and come home to a wonderful aroma like Mom's been in the kitchen and surprise everyone.  Enjoy!


9 comments:

  1. This was a dish popular back in the 80's/90's and I remember my mother-in-law making it. It's delicious, and your presentation looks so inviting. :)

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  2. Variations of this recipe were a supper standby in my working days. I would slice carrots into it before baking as well. Yum.

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  3. This looks wonderful. Should it be covered while baking?

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    Replies
    1. Yes, cover while being baked....I will add that to the post instructions.

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  4. Is there a substitution for the onion soup mix?

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    Replies
    1. You can add your own seasonings to taste. Combine 3 tablespoons of minced onion flakes, 2 tablespoons of beef bouillon powder, ½ teaspoon onion powder, ¼ teaspoon parsley flakes, 1/8 teaspoon ground celery seeds, and a pinch each of black pepper, sweet paprika, and salt. Hope that is helpful.

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  5. Replies
    1. I just used a medium size (6 inches deep) casserole dish. You may need to add a bit more meat on top if you choose to use a 9X13. You may also need need less baking time. Keep checking it.

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  6. This is very similar to one of my favourite chicken and rice recipes - always so delicious. I well remember coming home after church to the wonderful aroma of Sunday dinner. Sweet memories indeed!

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