Rice Casserole, with Chicken
Aug. 4th, 2005 10:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
muck_a_luckPrep time is very quick, about 10 minutes, maybe less. Bakes about an hour. If you like this dish, just keep one can of each soup handy, jotting the soups down on your shopping list for the next trip to the store after you make a batch. The soups can of course sit around for months until you are ready to make it again. But that way, you are never dissapointed by being out of ingredients the night the mood strikes you.
Crossposted to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
smallmeals.
Rice Casserole
1 stick butter
1 can beef consomme soup (or 1.5 c water and bouillon)
1 can onion soup
1 c long grain white rice.
Melt butter in a two quart casserole dish. Add soups adn rice. Bake covered at 350 degrees for 45 minutes to one hour or until firm.
Serves approximately four as a side dish.
To make a small meal, top with cut up chicken pieces. I usually use chicken breasts with the skin on and the bone in, one per person. When cooking with chicken, expect to cook at least one hour, then be sure the chicken is done.
Crossposted to
smallmeals.Rice Casserole
1 stick butter
1 can beef consomme soup (or 1.5 c water and bouillon)
1 can onion soup
1 c long grain white rice.
Melt butter in a two quart casserole dish. Add soups adn rice. Bake covered at 350 degrees for 45 minutes to one hour or until firm.
Serves approximately four as a side dish.
To make a small meal, top with cut up chicken pieces. I usually use chicken breasts with the skin on and the bone in, one per person. When cooking with chicken, expect to cook at least one hour, then be sure the chicken is done.
