Baked Chicken with Rice Casserole
This recipe came from an old church cookbook of my grandma's. It's so easy & delicious! I hope that you enjoy it as much as we do!
- 2 cups uncooked white rice
- 1 pack onion soup mix
- 4-6 pounds of boneless skinless chicken thighs or use a equal weigh of other chicken cuts
- 1 can chicken gumbo soup undiluted
- 3 cups water
- pepper to taste
Preheat your oven to 325 degrees.
Spread rice evenly in the bottom of a well greased 13x9x2' baking pan or casserole dish. Sprinkle with 1/4 of the onion soup mix packet. Place chicken on rice, sprinkle with remaining onion soup mix & pepper. Combine the gumbo soup with 3 cups of water & pour evenly over the chicken & rice. Dot with a few butter slices. Cover with foil & bake for 2 hours.