Chicken and Rice Casserole |
| Name: |
Erin Dix |
| Base: |
Camp Pendleton |
| Recipe: |
Ingredients:
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup long-grain or convereted rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3-pound) package chicken pieces
2 tablespoons butter
Preheat oven to 375. Combine undiluted soup, water, rice, 3/4 teaspoon dill and the black pepper in a 13x9-inch baking dish; mix well.
Remove skin from chicken pieces; discard skin.
Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
Melt butter in small saucepan over low heat; remove from heat.
Add remaining 1/4 teaspoon dill to butter in saucepan; stir until well mixed.
Remove aluminum foil and pour butter and dill over chicken pieces; throw foil away.
Bake uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer. Season to taste with salt and black pepper.
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