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Nutrition Facts
Serving Size 1 (174g) Recipe makes 8 servings
Calories 315
Calories from Fat 157		(49%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 8.8g	44%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 813mg		33%
Potassium 117mg		3%
Total Carbohydrate 35.1g		11%
	Dietary Fiber 0.7g	2%
	Sugars 1.2g
Protein 4.5g		8%
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Chicken and Rice

Recipe #394283 | 3¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: quirkycook
Oct 12, 2009

This is my grandmother's recipe, but it was originally meant as a way to serve up fresh dove when it was in season. Since I live in the city, and there isn't a lot of opportunity for dove hunting, I substitute chicken. I find that bone in chicken pieces work best because they don't dry out the way boneless pieces will. This is my idea of ultimate comfort food. I usually serve it with peas and fresh sweet potatoes.

SERVES 8 (change servings and units)

Ingredients

1 1/2 cups long grain rice
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1/2 cup butter, melted
2/3 cup water

Directions

1
Preheat oven to 275 degrees.
2
Grease a 9x13 inch glass casserole dish.
3
Pour raw rice into the dish.
4
Mix soups, butter, and water together.
5
Pour 3/4 soup mixture over the rice and mix together.
6
Remove skin and excess fat from chicken pieces and nestle into rice mixture, bone side up.
7
Pour remaining soup mixture over chicken.
8
Cover dish with tin foil and bake for 3 hours.