CHICKEN AND RICE CASSEROLE

chicken and rice casserole

CHICKEN AND RICE CASSEROLE

1 cup balsamic rice, uncooked, 1 (2 oz.) package dry onion soup mix, 1/2 cup celery, diced, 2 pounds boneless, skinless chicken thighs, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 1 (10.5 oz.) cream of chicken soup, fill the soup can with water two times, 1/2 cup broccoli florets, 1/4 cup slivered almonds, 3/4 cup sharp cheddar cheese, shredded.

Preheat oven to350 degrees. Lightly butter a casserole dish. Mix the dry soup, water, salt, and pepper, mix well, set aside. Cut the chicken thighs in half lengthwise. I am now going to layer the ingredients in this order-rice, celery, chicken, broccoli, soup and water mixture, cover with foil.  Bake for 30-minutes.  Remove from oven, remove foil add almonds and cheese, return to the oven and bake another 15-minutes or until the cheese is melted and bubbly.

 

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