Delicious Chicken and Brown Rice Casserole

This dish is one of my daughter’s favorites. She gets excited whenever she sees it on the menu. I made it Tuesday this week and she asked Sunday and Monday when I was going to make it. This is amazing comfort food.

1 whole chicken
2 cups dry brown rice
1 packet onion soup mix
2 cups “Can Do” No Cans Cream of Mushroom Soup or 1 can cream of mushroom soup
dash Kosher or sea salt
dash fresh ground black pepper

Large pot to boil the chicken
pan with a good lid

Rinse the chicken and place in the large pot. Cover with water. Boil for 45 mins. to an hour or until you can wiggle the leg bone easily.

Take the chicken out of the pot to cool.

Mix 3 ½ cups of the broth you just cooked the chicken in with 2 cups of rice and the onion soup mix. Bring to a boil and cover the pan. Cook for 45 minutes.

When the rice is done, remove the chicken meat from the bone and cut into bite-sized pieces. Mix with the can of soup.

Serve.

6-8 servings

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Very low in sugar High in manganese High in niacin High in selenium
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If you use white rice, mix it with 4 cups of broth and cook the rice for 20 minutes.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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