Mushroom Chicken and Rice Casserole
This was one of my grandmothers recipes and is at least 30 years old. I made a few changes to it and I like it much better now.
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Needed to make:
*1 1/2 cups uncooked white rice
*boiled and chopped chicken (About 3 large breasts)
*2 packs of Lipton Onion Soup Mix
*1 can of cream of mushroom soup
*1 can golden mushroom soup
*3 to 5 cups of water
Step 1: Spray a 9 x 13 oven safe pan with non-stick cooking spray.
Step 2: In a large bowl, mix all three soups and the rice.
Step 3: Add chicken and mix again.
Step 4: Add 3 cups of water and stir again.
Step 5: Pour mixture into oven safe dish and cook at 350 for 30 minutes.
Step 6: Take out of oven and stir well. Cook another 30 minutes.
Step 7: Take out of oven and add 1 to 2 cups water. Stir lightly and cook for another 15 to 20 minutes or until rice is done and most of the water is gone. (Mine took 18 minutes.)
Allow to cool for a few minutes and serve.
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