Chicken Legs Cream Of Mushroom Soup And Rice Casserole Recipe
Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
Chicken legs cream of mushroom soup and rice casserole recipe. Lay chicken pieces on top of rice mixture and season chicken with salt and pepper to taste. Serve the casserole with a simple green salad biscuits or. Combine cream of mushroom soup milk and chicken stock.
Stir the soup water rice paprika and black pepper in a 2-quart shallow baking dish. Cover the baking dish. Season the chicken with a pinch of salt and pepper.
While the oven is heating stir the soup water and rice in an 11x8x2-inch baking dish. Preheat oven to 350 F. Stir together condensed soup onion soup and dip mix seasoning sour cream and lemon juice.
Top with the chicken. This easy Chicken and Rice Casserole with Cream of Mushroom Soup and shredded rotisserie chicken is a simple delicious and comforting dinner that you can make ahead. Top with chicken breasts.
Bring to a boil then turn off the heat. In large frying pan melt canola oil and butter and get hot but not smoking over medium heat. Sprinkle the Lipton Onion Soup Mix over the top.
Stir together the topping and sprinkle over the casserole. This is a no-sweat chicken and rice casserole that simply requires a quick mix and an hour plus in the oven. Stir in vegetables if frozenthawed under running water.
