Friday, December 9, 2016
I continue to make this dish, especially when finding chicken parts on sale, and served it often when raising kids. It's also good dish for a potluck lunch or dinner.
The way the rice becomes infused with the flavors of the onion and mushroom soup as it cooks in its own sauce is delightful. It's an easy, one-dish meal that feeds many for little cost per serving.
I've halved the recipe for the two of us.
1 chicken cut up into parts, or about 6 - 8 pieces
1 - 1/2 cups uncooked white rice
1 envelope of onion soup mix
1 can mushroom soup
3 cups water
salt and pepper
Grease a 9x12 casserole dish. Sprinkle rice on the bottom of dish. Arrange chicken pieces over rice. Combine and mix 1/2 of dry onion soup, mushroom soup with water.
Pour mixture over chicken and rice. Sprinkle remaining soup mix over chicken. Bake at 350 for 1 hour. Serves 6-8.
I've seen other versions of this dish using, cream of chicken or cream of celery soup and I'm sure they'd work well, too. To make it your own, experiment with canned soup of choice, then topping with cheese of choice near the end of baking.
Estimated cost: $4 - $5; .70 cents per serving