Easy Elegant Chicken Casserole
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Serves/Makes: 8
Ready in: 2-5 hrs
- 1 1/4 cup uncooked long-grain rice
- 1 can (10.75 ounce size) cream of chicken soup
- 1 can (10.75 ounce size) cream of celery soup
- 1 can (10.75 ounce size) cream of mushroom soup
- 1/4 pound melted (and cooled) butter
- 1/2 cup dry cooking sherry
- 8 boneless, skinless chicken breast halves
- 2 ounces sliced almonds
- 3 ounces freshly grated Parmesan cheese
- ground paprika, optional
Preheat the oven to 275 degrees F. Place the rice in the bottom of a 9x13-inch baking dish. Combine the cream of chicken soup, cream of celery soup, and cream of mushroom soup in a bowl and mix until combined. Stir in the butter and sherry and mix well. Pour 1 cup of the soup mixture over the rice and mix well. Place the chicken breasts in a single layer on top of the rice. Pour the remaining soup mixture evenly over the chicken. Sprinkle with the almonds and Parmesan cheese. If desired, sprinkle with paprika for color. Cover the baking dish with foil and place in the oven. Bake at 275 degrees F for 2 1/2 hours or until the chicken is cooked through and the rice is tender. Remove the foil during the last 15-20 minutes of cooking if there is too much liquid remaining.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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