OLD-FASHIONED CHICKEN AND RICE CASSEROLE
Steps:
- Preheat oven to 375*. Bring 2 2/3 c. lightly salted water to a boil in a covered medium-sized saucepan. Add the rice, cover and reduce the heat to low. Simmer until the rice is tender, about 20 minutes. Defrost chicken. Heat the oil in a 10" or larger skillet over medium heat. Peel and coursely chop the onion, add it to the skillet as you chop. Continue to cook, stirring occassionally, while you cut the chicken into bite sized chunks. Add the chicken to the skillet as you cut and cook, stirring frequently, until it turn white on the outside, about 4 minutes. While the chicken cooks, cut the celery into bite sized pieces and set aside. Add the celery to the skillet and cook, stirring occassionally, until tender, about 2 minutes. Remove the skillet from the heat and set aside. Spray a 13X9" glass or ceramic baking dish with cooking oil spray. Pour the cream of mushroom soup and the milk into the dish and stir gently until they are thoroughly mixed. Add the chicken-veggie mix and sprinkle with black pepper, garlic powder, and basil. Stir until the mixture is well combined. Set aside. Plae the butter in a microwave safe bowl. Melt butter. Place the cornflakes in a 1 pint or large zipper top plastic bag, seal the bag, and crush cornflakes and cover with butter. Set aside. When the rice is done, stir it into the chicken mixture in the baking dish, making sure the rice is evenly coated with sauce. Use the back of the spoon, spread the mixture evenly in the dish. Sprinkle with buttered cornflakes evenly over ingredients. Bake uncovered until the mixture is bubbling at the edges and the top is lightly browned, about 30 minutes.
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