MOM'S CHICKEN SCRATCH
We used the four-cheese Rice-A-Roni as Whitney suggests, and it added a ton of flavor to this casserole. The buttery, crunchy bread topping is delicious and adds flavor too. A tasty, easy dinner recipe to have in your back pocket on a busy day.
Provided by Whitney Froehlich
Categories Chicken
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Rinse chicken and season to your taste. You can bake or grill the chicken however you like. Cut into bite-size pieces and set aside.
- 2. Grease a 9x13 baking pan. Set aside. Prepare rice according to directions. Dump the rice into the bottom of the dish and smooth over.
- 3. Pour the chicken on top of the rice so it's completely covered. Set aside. Preheat oven to 425 degrees.
- 4. In a medium-sized mixing bowl, stir and mix together the cream of mushroom soup and chicken broth (use more or less of the broth depending on how "soupy" you would like it - no more than 2 cups). Pour the soup mixture evenly over the chicken. Set aside.
- 5. To make the breading, in another medium-sized mixing bowl, mix together the flour, baking powder, salt, and pepper. Melt butter in a separate bowl and then add to the flour mixture.
- 6. Add the milk and stir until smooth and creamy (should have the same consistency as pancake batter).
- 7. Pour the breading mixture on top of the soup mixture. Bake in the oven 35-40 mins.
- 8. Enjoy!!
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