CAMPBELLS SOUP CHICKEN RICE CASSEROLE WITH ONION SOUP
This is another recipe found in a travel magazine over 20 years ago, that I made quite often, and was also a family favorite.
Provided by Penny Hall @FantasyFaery54
Categories Chicken
Prep Time 5 minutes
Cook Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Clean chicken breasts, pepper to taste, sprinkle paprika over the tops of each breasts. In a 3 quart roaster pan add dry rice and dry onion mix, stir together, add chicken breasts to top of rice mixture. Add sliced mushrooms to top of chicken, pour water over the top, and cover pan. Put into preheated oven 350 degrees. Bake covered for 1 1/2 hours. Serve with salad.
- When mixing the dry rice, and onion mix, also add the soup, and stir together, then pour into the roaster. Chicken still goes on top of the mixture.
CHICKEN AND RICE BAKE - THE HAPPY FOODIE
A super-easy one-tin chicken bake recipe from Nadiya's Family Favourites, this dish of chicken and spiced rice is sure to be a hit with the whole family.
Provided by Nadiya Hussain
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onion a stir. Bake for 10–15 minutes, making sure it doesn’t begin to burn. Keep an eye on it – if the edges are catching too quickly, take the tray out and give it all another stir before putting it back in.
While the onion is cooking, rub the drumsticks with the oil and mix the salt, garlic, onion and cayenne in a bowl. Cover the drumsticks all over with the spicy rub.
Take out the tray of onion and add the rice and cardamom seeds. Stir the rice into the onion mix and put the drumsticks on top. Pour in the stock. Cover with foil and bake for 30 minutes.
Take out of the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.
Stir in the chopped coriander and serve.
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Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onion a stir. Bake for 10–15 minutes, making sure it doesn’t begin to burn. Keep an eye on it – if the edges are catching too quickly, take the tray out and give it all another stir before putting it back in.
While the onion is cooking, rub the drumsticks with the oil and mix the salt, garlic, onion and cayenne in a bowl. Cover the drumsticks all over with the spicy rub.
Take out the tray of onion and add the rice and cardamom seeds. Stir the rice into the onion mix and put the drumsticks on top. Pour in the stock. Cover with foil and bake for 30 minutes.
Take out of the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.
Stir in the chopped coriander and serve.
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