Name: Chicken & Rice Casserole
Ingredients: 1 tsp cooking oil; 2 cups uncooked white rice (I used basmati rice); 2 cans (10 oz each) cream of soups (I used cream of mushroom and cream of celery); 2 cups chicken broth; 1 chopped onion; 1/4 tsp black pepper; 1/2 tsp salt, to taste; 2 cans green beans; 1 1/2 lbs chicken (breasts or thigh, with or without bones and skin); 2 TBS melted butter; salt, pepper, and paprika; 1 TBS minced garlic

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Chicken & Rice Casserole

Author Catherine's Plates

Ingredients

1 tsp cooking oil
2 cups uncooked white rice I used basmati rice
2 cans (10 oz each) cream of soups I used cream of mushroom and cream of celery
2 cups chicken broth
1 chopped onion
1/4 tsp black pepper
1/2 tsp salt, to taste
2 cans green beans
1 1/2 lbs chicken breasts or thigh, with or without bones and skin
2 TBS melted butter
salt, pepper, and paprika
1 TBS minced garlic

Instructions

Preheat oven to 350 degrees. Lightly oil a 9x13 casserole dish.
Place rice, onion, cream of soups, chicken broth, salt, pepper and green beans in casserole dish. Mix well to combine.
Place chicken on top of mixture in casserole dish. Pour melted butter onto chicken. Sprinkle with salt, pepper, garlic, and paprika.
Cover tightly with foil. Bake in preheated oven for 1 hour. Remove foil and cook for an additional 30 minutes until chicken is cooked through, rice is tender, and casserole is nice and golden.

Chicken & Rice Casserole

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