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Chicken Rice Casserole

Chicken Rice Casserole
We love rice, so I serve it at almost every meal. This is a stand-by in our home.—Donna Tyler, Riverdale, Arkansas
6-8 ServingsPrep: 1-3/4 hours Bake: 55 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2 quarts water
  • 2 teaspoons salt
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 3 cups uncooked long grain rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 celery ribs, diced
  • 2 medium onions, diced
  • 1 medium carrot, grated

Directions

  • Place the chicken, water, salt, garlic and thyme in a large kettle or
  • Dutch oven. Cover and cook until chicken is tender, about 1-1/4
  • hours.
  • Remove chicken from broth; cool. Remove meat from bones; discard
  • bones and cut meat into chunks. Set aside. Skim fat from broth.
  • Place 3-1/2 cups broth in a bowl (save remaining broth for another
  • use); add chicken and remaining ingredients. Transfer to a greased
  • 13-in. x 9-in. baking dish. Cover and bake at 350° for 55
  • minutes or until rice is tender. Yield: 6-8 servings.
© Taste of Home 2013

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Chicken Rice Casserole (continued)

Nutrition Facts: 1 serving (1 each) equals 525 calories, 15 g fat (4 g saturated fat), 70 mg cholesterol, 1,223 mg sodium, 66 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013