Chicken and Rice Casserole

There is nothing better on a cold Alberta day than a hearty, hot, and delicious supper.  This is what I fed my friends yesterday, when the temperature, with wind-chill, did not get above -30.  This was for 3 adults, two teenagers and three kids, so adjust for the number of people at the table.

I am not sure where this recipe came from.  I have been cooking it for years.  This is another in my Dutch Oven casserole repertoire of meals.

Chicken and Rice Casserole
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
This is a very hearty casserole. It is great on a cold day, and is easy to cook.
Course: Main Dish
Cuisine: North American
Servings: 10 people
Author: John Winslow
Ingredients
  • 10 Skinless Boneless Chicken Breasts
  • 3 Cans of Campbell's Mushroom Soup
  • 4 tbsp Cooking Oil
  • 3 Soup Cans of Water
  • 3 Soup Cans of Minute Rice
  • 2 tbsp of Worcestershire Sauce
  • 1 tbsp Oregano
  • 2 tsp Pepper
  • 1 tbsp Salt
  • Season Salt for top
  • Parmesan Cheese for top fresh grated or Kraft
  • 1 Large Green Pepper
  • 2 Medium Onions
  • 2 Large Cloves of Garlic
  • 1 lb of Mushrooms
Instructions
  1. Preheat oven to 370°
  2. In a skillet or electric frying pan with 2 tbsp of cooking oil, lightly brown the thawed chicken breasts on both sides and set aside. In a large dutch oven or camp oven, pour 2 tbsp of cooking oil, add chopped onions and chopped green peppers, minced garlic, and sliced mushrooms. Cook on medium hot heat, stirring often, until onions and green peppers are softened. Add oregano, salt and pepper, and Worcestershire Sauce.
  3. While that is simmering, add three cans of soup, three cans of water, and three cans of Minute Rice. Stir until all is mixed together. Evenly place the browned chicken breasts in the rice and vegetable mix, ensuring all are covered with the mixture.
  4. Place the lid on the dutch oven, or camp oven. Place the pot in the oven. Let the casserole cook for 45 minutes. When the 45 minutes are up, take the pot out of the oven, turn the oven to high broil, then sprinkle seasoning salt and Parmesan cheese on top. I always check a piece of chicken, from the centre of the casserole, to ensure it is cooked through. It is always done, I just like to check. Place the pot back in the oven, without the lid. Broil on high for 5 minutes.
  5. Serve hot with a nice slice of fresh baked bread and butter.

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