Oven-Rice Casserole – With Chicken or Pork

  • 2 cans Campbell’s Cream of Chicken soup – Cream of Mushroom soup with pork
  • 2 cans water
  • 2 cups Rice – not instant
  • 1 envelop generic Onion Soup
  • Cook pork or chicken separately

  • Pan: smaller casserole – covered
  • Oven: 350′
  • Time: 2:40 hours
  1. Mix all ingredients
  2. Pour mixture over top
  3. Bake – covered.

or __________________________________________________________________________________

  • 3 cans Campbell’s Cream of Chicken soup – Cream of Mushroom soup with pork
  • 3 cups Rice – not instant
  • 1 49.5 Oz can of Western Family Chicken Broth
  • 1 envelop 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 in the mixer
  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
  • return 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 = 48 servings.