Chicken Casserole

Chicken Casserole

M. Lynn

1 can cream of mushroom soup (can use reduced fat) 1 stick margarine 2 c. uncooked rice 2 c. chicken broth 1 whole chicken (can use half)* salt, pepper, & minced onion to taste

1. Boil chicken until done.  Debone, discarding fat and bones; reserving broth.
2. Melt margarine, pour into 2-3 qt. casserole dish with cover.  Add soup, broth, salt, pepper, and minced onion.  Stir together.
3. Add chicken and uncooked rice.  Stir to thoroughly combine.  cover and cook in 300 degree oven for 2 hours.  Turn off oven and allow rice to steam until ready to serve.  makes 6-8 servings.

*Note:  The original recipe called for a whole chicken.  You can use 1/2 of the meat which is about 2 cups.  You can freeze the rest for another casserole.

If you have an automatic feature on your oven, start the casserole when you go to church and it will be ready when you get home!