By Chef Alli
Amish Chicken and Rice
Ingredients
1 cup uncooked long grain white rice
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of celery soup
1 cup chicken broth
4 large chicken breasts
1 cup dry white wine, may substitute apple juice or broth
1 envelope dry onion soup mix
Fresh parsley, chopped, for garnish optional
Instructions
Preheat the oven to 350 F. Spray a 9x13-inch baking dish with nonstick spray.
In a large mixing bowl, combine the uncooked rice, soups and chicken broth. Transfer this mixture to the prepared baking dish.
Arrange the chicken breasts on top of the rice mixture, then slowly pour the wine over all. Sprinkle the onion soup mix evenly over the top.
Cover the pan tightly with foil and bake for one hour on the center oven rack. Remove the foil and continue to bake an additional 15 to 20 minutes, or until the chicken is fully cooked (165 F at the center of each breast) and the casserole is hot and bubbly throughout. Serve at once.
If desired, add two cups of your favorite frozen vegetables to the rice before baking. Because this will make your pan extra full, use a 10x14-inch casserole dish instead.
This casserole freezes very well. Assemble as directed, then cover tightly with both plastic wrap and foil. Thaw completely; remove the plastic wrap and foil, then cover tightly with foil once more and bake as directed. If the casserole is chilled when it goes into the oven, you may need to increase the baking time by 15 to 20 minutes.
