I don’t do “can-a-can-a-can” recipes very often, but remember those classic casseroles we loved when we were kids in the 60’s and 70’s?
Every now and then, especially in the fall, and lately quite often, I really miss them and have been making several of them over the past couple of years.
They may not be the healthiest, but it’s not like you’re going to eat this kind of stuff all the time.
But, when we’re tired, on a broken shoestring budget, and counting pennies, these types of easy, simple and delicious, one-pan suppers are just the kind of hug we need sometimes.
The other day when I was staring at some whole pieces of chicken, and just plain exhausted, this old friend came to mind.
Maybe it was the smell of all the leaves falling.
Maybe it was from watching the squirrels burying their winter stash of acorns.
I don’t know what brought this dish back to mind, but whatever it was, I think you’ll really enjoy this comforting Cream of Mushroom and French Onion Chicken and Rice Casserole.
I hope that it brings back fond memories, warms you from head to toe, and becomes a new friend of yours, too.
Just basically 2 quickie steps. And dinner will soon be on the table. Yep. It’s that easy.
Just drizzle some oil into an oven-safe pan that has a lid, and sear your seasoned chicken pieces on both sides until golden browned. Then remove the pieces to a plate.
Don’t worry. It only takes a few minutes.
And will quickly become one of your regular fall and winter go-to meals!
Then whisk your sauce ingredients together in a medium-sized bowl. Stir in some regular uncooked rice, not instant, and pour right into the pan you just cooked in.
Make sure the rice is evenly distributed, leveling it as best you can with the back of a spoon, just so that the rice will all bake and absorb the sauce evenly.
Then place your chicken pieces on top.
Cover with a lid or seal tightly with foil and pop into the oven! Remove the lid, stir the rice that’s around the chicken a little, sprinkle the top with those crunchy french-fried onions, and bake for 5 more minutes. (Remove it, put the lid back on and let it rest for 15 minutes).
And that’s it!!
Dinner is served! The rice will be super tender and creamy, the chicken HEAVENLY-moist and-fall-off-the-bone tender, and this whole, heartwarming dish will bring you straight back in time to simpler, kinder, days.
I think we all need a little bit of that right now.
Rest of Ingredients: