Mom’s Chicken and Rice Casserole

  • 1 lb boneless chicken strips, thawed completely
  • 2 cans cream of mushroom soup
  • 1 ½ cups uncooked instant rice
  • ¼ cup dried minced onion
  • ½ cup milk
  • 1 cup water
  • Salt & pepper to taste

Directions:
Preheat oven to 350 degrees (see baking instructions for alternate methods). Salt/pepper chicken strips liberally and lay in a 13x9x2 casserole dish that has been sprayed with cooking spray. Mix the soup, onions, rice, milk, and water together and pour over chicken. Bake UNCOVERED at 350 degrees 35-40 minutes or until chicken is done.

You may also choose to make this in a crock pot; if so, cook on low 7-8 hours.


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This was and still is one of my favorite comfort meals.Like so many things that my Mom made when I was growing up, there was no recipe for this dish; I had to invent it myself from memory. This is as close as I can get it without resorting to time travel.

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