EASY CHICKEN CASSEROLE

Here is an easy chicken casserole that normally I would say is fool-proof.  Unless my husband is replacing old oven dials and gets them marked wrong!  He was at his Mom's and wanted to fix her this recipe. He followed all my instructions and 2 ½ hours after he put it in the oven, it was still half raw.  He called me and we finally figured out that the new oven dial had been marked wrong for the oven.  He was pre-heating instead of baking!  At least he hadn't been broiling!!!  He would have burned the house down.

EASY CHICKEN CASSEROLE

Ingredients:

1½ cups raw rice                                             

1 can cream of celery soup                         

1 can cream of chicken soup                        

1 can cream of mushroom soup           

1 cup milk

7 or 8 boneless, skinless chicken breasts

½ cup butter or margarine (1 stick)

1 ½ oz. Grated parmesan cheese

1 teaspoon paprika

One note:  7 or 8 chicken breasts are around 2 lbs of chicken.  I usually use 3 lbs and layer them because my family really, really loves this recipe.  The grated parmesan cheese and paprika are more to taste rather than exact measurements.  I love both, so I am generous when I use them.

Mix together soup and milk.  Sprinkle rice over the bottom of a 3 quart (or larger if you use more chicken) greased casserole.  Pour ¾ of the soup mix over the rice and stir, making sure you get to all the rice.  Place chicken breasts evenly on rice.  Cut butter into small pats and place on chicken.  Cover with remaining soup mix.  Sprinkle cheese and paprika on top.  Bake at 275 ⁰ f. for 2 ½ hours or at 350 ⁰ f.  for 1 ½ hours.

This can be made the night before and refrigerated.  Don’t sprinkle cheese and paprika until just before baking.