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.
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.
- For Chicken:
- 5 - 6 pieces bone-in skin-on chicken pieces, a mixture of your favorite, (*I used 4 legs and 2 thighs)
- season chicken with a sprinkling of: salt, pepper and garlic powder to taste
- 2 Tbl. canola oil
- 2 Tbl. butter
- Rest of Ingredients:
- 1 (10½ oz.) can cream of mushroom soup
- 1 (10½ oz.) can french onion soup
- 1 (10½ oz.) can beef consommé, (can sub 1¼ cups beef broth)
- ½ tsp. coarse ground black pepper
- ¼ tsp. garlic powder
- 1 cup uncooked long grain rice, (not instant)
- ½ - 1 cup french fried onions, as you like
- Preheat oven to 350º F.
- For Chicken:
- In large frying pan, melt canola oil and butter, and get hot, but not smoking, over medium heat. Add chicken pieces and sear on each side for a few minutes until lightly golden browned. Remove to a plate and set aside.
- To Assemble:
- In medium to large mixing bowl, stir together soups, consommé, pepper and garlic powder until well combined. Stir in rice. Pour into oven-safe pan or baking dish, level rice evenly across the bottom of the pan with the back of a spoon, and top with chicken pieces.
- Cover tightly with lid or foil, and pop into the oven. Bake for 1 hour and 20 minutes. (*When rice is tender and most of the liquid is absorbed). Remove lid or foil, give the rice a little stir that's around the chicken pieces, and sprinkle top with french fried onions. Pop back into oven, uncovered, and bake until onions are golden browned, about 5 more minutes. Remove from oven, cover, and let rest for 15 minutes before serving. *Keep in mind that rice will cook just a little more, and sauce will thicken more while it's resting.