Ingredients Jump to Instructions ↓

  1. Ingredients: 1 cup raw rice (not minute rice) 1 can cream of mushroom soup 1 can cream of celery soup 1 cup shredded Cheddar cheese 1 envelope dry onion soup 1 cup frozen baby peas 1 can water 1/4 cup sherry, optional 8 pieces of skinless, boneless, chicken (dark, white or a combination) Poultry seasoning Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 F. Combine rice , mushroom soup, celery soup, Cheddar cheese , onion soup mix, peas, water, and sherry . Pour into a 3-quart casserole dish. Place chicken pieces on top. Sprinkle lightly with poultry seasoning and pepper. Cover tightly with a lid or foil. Bake for 1 hour. Remove from oven, and stir chicken into the rice. If rice seems dry, add up to 1/4 cup of additional water. Cover casserole again and bake 1 additional hour or until rice is tender and chicken is cooked through. Yield: 8 servings


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