Jim’s Classy Chicken And Rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole, Chicken, Jim | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breasts, bone in | |
| 1 | c | Uncle Ben's converted rice |
| raw | ||
| 1 | Can cream of celery soup | |
| 1 | Can cream of mushroom soup | |
| 1/2 | c | Milk |
| 2 | T | Milk |
| 4 | T | Butter, melted |
INSTRUCTIONS
Butter a 9X13 pan. Preheat oven to 300 degrees. Combine rice, soups and milk: mix well. Pour rice, soups and milk into pan. Dip each piece of chicken breast in melted butter and place on top of rice mixture, bone side down. Bake for 2 hours and 15 minutes. NOTE: Always use bone-in chicken and Uncle Ben's converted rice for this recipe. The chicken will not cook through if you use deboned. The rice will not cook through if you use non-converted. Source: Omalia Cooking School - "Company's Coming Casseroles" Virgene Kilbourn - Instructor Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 54.3mg
Sodium: 326.2mg
Potassium: 175.6mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.1g
Protein: 14.8g