Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

Chicken and Rice Casserole




Source of Recipe


qvc David VenableCh


List of Ingredients




Mom's Chicken and Rice Casserole

To be prepared in K28407 — Temp-tations® Polka Dot 11-piece Oven-to-table Set

Ingredients:

1 can cream of chicken soup
1 cup of uncooked rice
4 large chicken pieces (white and dark)
1 small onion, diced
1/4 cup mayonnaise
1 Tbsp. lemon juice
1/4 cup chicken broth
1/2 cup bread crumbs
1/4 cup slivered almonds
1/2 cup melted butter
Salt and pepper to taste

Directions:

In a large stockpot, bring some water to a boil and add some salt and pepper. Reduce the heat and stew the chicken pieces until tender and falling off the bone. Remove the meat and cut into chunks. Cook the rice in 2 cups of water and then set aside.

In a large mixing bowl, add chicken, rice, and cream of chicken soup and mix thoroughly. Add the onion, mayonnaise, lemon juice, and chicken broth and mix completely. Spread into a 9'' x 13'' baking dish, cover with aluminum foil, and refrigerate overnight.

Prior to baking, dust the top of the casserole with the bread crumbs and then evenly spread the almonds. Pour the melted butter over top and bake, uncovered, in a 325°F oven for 30 minutes until brown and bubbly. Serves 8 — 10.

Recipe