Menu Monday

Chicken and Rice Casserole. Everyone has their own version, it's a southern staple for heavens sakes, but my favorite is still my MOM's! I've tried 3 other versions of this dish, but my heart and my taste buds are still loyal to my old childhood stand-by. When I was a kid I bet we ate this for dinner at least every other week. And now, 20+ years later, my kids love it just as much as I do! So now without further adieu...

The BEST (in my humble opinion) Chicken and Rice Casserole

8 to 12 thawed chicken tenderloins

1 Can Cream of Celery Soup

1 Can Cream of Chicken Soup

1 1/2 Cans of Minute rice *yes, use your empty soup can to measure your rice*

1 1/2 Cans of milk

1 pkg. dry Lipton Onion Soup Mix



Preheat oven to 350. In a mixing bowl, combine soup with milk. Mix well and add 1 pkg. dry onion soup mix. Stir again. Then add rice and sprinkle with a little pepper. Spray 13X9 Pyrex dish with PAM, and pour half of soup/rice mixture in the bottom. Then lay your chicken on top of the soup/rice mixture, spreading your pieces out on the bottom of the dish. Finally, pour remaining mixture over the chicken. Cover tightly with foil. Bake at 350 degrees for 1 1/2 -2 hours.



- Healthy Variation: Instead of white instant rice, I use the instant brown rice!