A couple of weeks ago, I was having lunch with a friend who began to tell me about this Casserole her adult kids always request when they come over for dinner. I was curious to see if it was the same chicken and rice casserole that my mom used to make so I ask her to tell me about it. It was very different from my moms, but I liked the sound of it and decided to make it for some family coming to dinner. It was a great dinner and we served it with fried squash cubes, avocado/tomato salad with purple hill peas. Thanks Janet for a great chicken rice casserole that is easy to make and delicious to serve!
Boneless chicken breast or boneless thighs
1 pkg Liptons dry onion soup ( sometimes I put 1 1/2 pkgs (I used 2 whole packages)
Preheat oven to 375 degrees
1 can cream of mushroom soup
11/4 cup of boiling water
1 1/3 cup Minute Rice
2 Tsp pimentos (optional)
Mix dry onion soup, mushroom soup, rice and boiling water in glass casserole dish 13×9 (I think)
Place chicken on top. Pour a little melted butter on top.
Cover with foil. Bake for 1 hour 15 minutes.
Pour a little more melted butter on top when it comes out of oven!