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Recipe(tried): Debbie's Easy Chicken and Rice Casserole

Main Dishes - Casseroles
This recipe is similar to the pork chop casserole that I posted several days ago. It's fast, quick, and EASY! I hope that you enjoy it!

DEBBIE'S EASY CHICKEN CASSEROLE

1 (10 3/4 oz.) can condensed cream of chicken soup
1 soup can white wine
1 envelope dry onion soup mix
1 soup can water
1 cup converted rice, uncooked
4 to 6 skinless, boneless chicken breasts
1 red or green bell pepper, sliced thinly
1 onion, thinly sliced
1 (4 oz.) can sliced mushrooms, drained
2 cloves garlic, minced

Salt and pepper to taste

Grease a (13x9-inch) baking pan.

Mix (undiluted) soup, wine, (dry) onion soup mix and 1 soup can water together; set aside.

Put rice into the bottom of the pan. Add the chicken, bell pepper, bell pepper, onion, mushrooms and garlic. Sprinkle chicken with salt and pepper. Pour the soup mixture over the chicken.

Cover with aluminum foil and bake for 45 minutes at 350 degrees F.

Remove pan from oven. Remove foil. See if there is enough liquid for the rice-chicken mixture. If there isn't add 1/4 to 1/2 cup of water. Leave the casserole uncovered and return to the oven. Cook for 45-55 minutes until the rice has absorbed all of the liquid and the chicken is done.

Great when served with fresh green beans, fresh strawberries, and hot biscuits.

Enjoy!
MsgID: 085698
Shared by: Debbie D., AL
Board: What's For Dinner? at Recipelink.com
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