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Oven-Rice Casserole - With Chicken or Pork


Nov 4, 2012 updated Sep 18, 2015

3 cans Campbell's Cream of Chicken soup
3 cups Rice - not instant
1 48 oz can Chicken Broth or 3 regular cans
1 envelop Onion Soup or 1/2 cup dried onion,  1 teaspoon dried garlic, 1/2 cup Worcestershire
4 lds 6 - 8 pieces chicken - skinned and boned - 4 breast halves optional

4 Tablespoons butter

Pan: Covered Dripper Pan or Dutch oven
Oven: 350'
Time: 3 hours

  1. Mix all ingredients.
  2. Slice breast haves horizontally then in 3rds
  3. Add meat - optional.
  4. Add butter - optional.
  5. Bake - covered.

2 cans Campbell's Cream of Mushroom soup with pork - Cream of Chicken with chicken
2 cups Rice - not instant
2 cans water - rinse soup cans
2 envelops Lipton's Onion Soup
6 - 8 pieces chicken - skinned and boned - optional or 6 pork chops - browned - optional

Pan: square casserole - covered
dripper pan - covered
Oven: 350
Time: 2 - 3 hours

  1. Mix all ingredients.
  2. Add meat - optional.
  3. Bake - covered.

Sunday Feb 24, 2008 - Dinner

3 cans Campbell's Cream of Chicken soup
3 cups Rice - not instant
1 49.5 Oz can of Western Family Chicken Broth
3 envelops generic Onion Soup
12 half-chicken-breasts  - skinned and boned

Pan: Large stainless still dripper pan - covered
Oven: 350'
Time: 2:40 hours

  1. Mix all ingredients. - could use the mixer - it's bowl would be the right size
  2. Place chicken in bottom of pan
  3. Pour mixture over top
  4. Bake - covered.

Rice Casserole - Cooked on the Stove

Use this for Island Park - it may need more time - perhaps 30 minutes

Jun 2009

Cook three recipes - one at a time

  1. 1 Small Box (3.5 cups) "Minute" Instant White Rice (Cooks in 5 Minutes)
  2. 3 Cans of Chicken Broth or 49.5 Oz can of Western Family Chicken Broth
  3. 1 Envelop of Onion Soup
  4. 3 Cans of Cream of Chicken Soup
  • Heat the Chicken Broth, Cream of Chicken Soup, and dry Onion Soup to a boil.
  • Add the rice
  • Bring to a boil
  • Cover
  • Reduce heat to low
  • Cook for 20 min stirring every 5 minutes

Results - 8 cups of cooked Rice Casserole - 16 1/2 cup servings. 3 recipes would result in 48 servings.


21 May 2009 - use this at home

  1. 1 Small Box (3.5 cups) "Minute" Instant White Rice (Cooks in 5 Minutes)
  2. 3 Cans of Chicken Broth or 49.5 Oz can of Western Family Chicken Broth
  3. 2 Envelops of Onion Soup
  4. 3 Cans of Cream of Chicken Soup
  • Heat the Chicken Broth, Cream of Chicken Soup, and dry Onion Soup to a boil.
  • Add the rice
  • Bring to a boil
  • Cover
  • Reduce heat to low
  • Cook for 20 min stirring every 5 minutes

Results - 8 cups of cooked Rice Casserole - 16 1/2 cup servings.
 

It was to heavily  flavored by the dry onion soup - 1 envelop would be enough for this recipe.

 

 

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM