Saturday, September 12, 2009

Baked Chicken Casserole

Everybody has their own version of chicken & rice it seems. This is by far my favorite. Maybe because it's my mom's =)
From the kitchen of: Pam Alger

1 1/2 c. uncooked rice (I've found she must've meant minute rice)
1 c. grated cheddar cheese + 1/2 c.
6 chicken breasts
salt & pepper
3 c. chicken broth
1/2 pkg Lipton Onion soup mix
1 can cream of chicken soup

Place rice in bottom of large casserole dish. Layer 1 c. cheese over rice. Set chicken breasts on top. Pour chicken broth over the top. Sprinkle salt and pepper. Sprinkle onion soup mix over chicken. Cover with cream of chicken soup. Cook 1 hour at 325 uncovered. Sprinkle with remaining cheese. Cover with foil and bake 1/2 hour longer.

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