Chicken and Rice Casserole
Chicken And Rice Casserole is an moderately easy dinner. Made with 2 tbsp. butter or margarine, 8 chicken thighs skinned, 1 c. sliced celery, 1/2 c. chopped onion and 1 can 10 3/4 oz. condensed cream of chicken soup, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In large heavy saucepan, melt butter over medium-high heat. Add chicken thighs, turning until browned on all sides.
As thighs are browned, transfer to plate.
Add celery and onion to drippings in pan and cook, stirring occasionally until softened, about 5 minutes.
Stir in soup, water, and pepper; bring to a boil.
Return thighs to pan and reduce heat.
Cover and simmer until chicken is cooked through, about 15 minutes.
Remove from heat and stir in rice, peas and carrots.
Cover and let stand 5 to 8 minutes until rice is tender.
π· Perfect Pairings
Complete your meal with these
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