Thursday, August 20, 2009

Savory Chicken Casserole

10 - 3/4 oz. can cream of mushroom soup
10 - 3/4 oz. can cream of celery soup
1 cup milk
1 cup instant rice, uncooked
2 to 3 lbs chicken
1 1/2 oz. pkg. onion soup mix
1 teaspoon garlic, minced
1 teaspoon onion salt

Mix soups, milk and rice together; spread in a greased 9x13 baking pan.

Arrange chicken over top; sprinkle with soup mix, garlic and onion salt.

Bake at 350 degrees for 40-45 minutes, until juices run clear when chicken is pierced.


  1. do you cover this with foil when you bake it or leave it uncovered?

  2. I don't typically cover this dish, however I normally have cooked shredded chicken in my, I typically only bake it for around 20-30 minutes.

    I try to make a whole chicken (big money saver) and freeze shredded chicken for this recipe and Chicken and Biscuits.

    If I were to cook the chicken per recipe, I would probably cover it for the first half, and open for the second half.

    Kind of a trial and error, sorry I couldn't be of more help.

    Happy Cooking!

  3. thanks so much for the quick response! (since we're making the recipe right now.) You were helpful.

    Hadn't thought to do it with the cooked shredded chicken. I always keep some in the freezer as well.

    I just found your blog a few days ago and I've really been enjoying it. Good Luck with your new budget goals! I know it's hard but I'm sure you can do it.

  4. Thank you so much for the is ALWAYS great to hear.

    Thanks for reading. I will try and get some new stuff on here soon, it has just been crazy busy.

    Thanks again!


Thank you so much for stopping by.

I really appreciate comments, and often reply. :)

If you want a guaranteed response from me, just shoot me an e-mail @ thedaysofasahm @ gmail . com (remove the spaces)

Thanks for leaving a comment!


Related Posts with Thumbnails