At our July 2021 Merrill Family reunion in AF, my aunt, Kathryne Whitford, served this family favorite to everyone, and others asked her for her recipe, and I have included it here in mostly her own words. She prepared it for the crowd in slow cookers and rice cookers, instead of the her standard one dish casserole recipe. It was fabulous. Find the slow cooker instructions below. Yum!!
1-2 boneless chicken breasts and/or boneless thighs, etc. Cut up chicken to desired size, typically 2” squares.
2 cans of cream of chicken Campbell’s soup and 1 can of Cream of Celery soup
one packet of dried onion soup
seasoning for chicken as desired.
1 1/2 cup of rice
( I often soak cut chicken in a kosher salt brine for an hour or 2 but no necessary)
Pour rice into greased 9x11” baking pan. ( I use Pam)
Heat up soup of 3 cans n add about 2 can fulls of water to mixture. Stir while heating till almost bubbling.
Pour 1/2 soup mixture over rice n stir in pan. Place chicken pieces on top of soup. Add remaining soup to cover chicken. Sprinkle dry onion soup mixture over top of casserole. Cover tightly with foil etc.
Bake at 375 for about 80-90 minutes till chicken is tender. The rice should be very moist. Let sit for about 15-20 minutes.
Enjoy n eat.
Slow cooker instructions- combine chicken breats with soup and dry onion soup mix, adding the cream cheese when mostly done. Serve OVER prepared rice.
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