Chicken Casserole Daigneault
Source of Recipe
Dave's Spice & Rub
Recipe Introduction
Chicken Casserole Daigneault was started around 20 years ago. I was throwing some chicken and things in a casserole because I didn't want to bother watching dinner cook. Chicken Casserole Daigneault soon became a family favorite. Chicken Casserole Daigneault takes a little work to get ready for baking; then its easy from that point. you just pop the Chicken Casserole Daigneault in the oven, bake and eat!
List of Ingredients
6 to 8 serving size pieces of uncooked chicken (example; thigh, breast, drumstick)
4 Tablespoons of butter
2 cans Campbell's Brand cream of mushroom soup
6 to 8 ounces extra sharp shredded cheddar cheese
6 to 8 servings of cooked rice (see recipe)
salt and pepper to taste (original recipe) or Dave's Spice & rub to taste ( new Recipe)
1 1/2 cups water
deep, covered, casserole pan large enough to hold everything and not boil over.Recipe
Pre heat oven to 350 degrees F.
Cut chicken into serving size pieces and rinse with cold water. melt butter and pour into the casserole, add chicken. Roll chicken around in the better to coat. Sprinkle with Dave's Spice & Rub. Cover chicken with 1/2 of the cheddar cheese and bake, covered, for 20 minutes while you cook the rice.
In a sauce pan mix the mushroom soup water and remaining cheddar cheese and heat until the cheese is melted and mixed into the liquid.
Remove casserole from the oven and cover the partially cooked chicken with the rice. Pour the soup mixture over the rice, let it soak for a minute, and add more. Do not over fill. The rice will expand a little more, and the sauce will bubble over. (sounds like I did that a few times) You will probably have extra soup mixture. Save it to serve as topping sauce. Bake for 45 more minutes or until chicken is done. I hope you enjoy this as much as my family does.
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