Yield: About 5 - 6 servings

Cream of Mushroom and French Onion Chicken and Rice Casserole

Cream of Mushroom and French Onion Chicken and Rice Casserole

Ingredients

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 (10 1/2 oz.) can cream of mushroom soup
  • 1 (10 1/2 oz.) can french onion soup
  • 1 (10 1/2 oz.) can beef consommé, (can sub 1 1/4 cups beef broth)
  • 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. garlic powder
  • 1 cup uncooked long grain rice, (not instant)
  • 1/2 - 1 cup french fried onions, as you like

Instructions

  • 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.