This is Post 2 for today, be sure to go back and catch “Chicken Every Sunday”.
It was my privilege to get to photograph this sweet father-son duo when Daddy came home on leave last month from Afghanistan, as well as some striking couple shots of him and his soon to be fiance. I had so much fun working with them!
Thank you for your service to our Country!
~T
I think everyone’s Momma made this at one time or another: Chicken Every Sunday, or Chicken and Rice Casserole. Basically, layers of rice, chicken and creamy sauce, tucked into the oven and ready and waiting for you when you come home, STARVING, from church!
My best friend, Kasey and I put two of our favorite recipes together to improve Chicken Every Sunday, and make it bigger, moister and creamier. I’ve been playing with portions every time we make it, but this time, it was just right! (Last time I made this was over 5 years ago, and I overflowed my dish in the oven: WHAT. A. MESS.)
No worries, it worked PERFECTLY this time, but you are going to need a 9 x 13 style casserole dish, but deeper. I used my Deep Dish Baker from Pampered Chef and it was just right.
(click for easy printable)
Pre-heat oven to 300*. Combine dry soup mix, mushroom soup, mushrooms and sour cream in a large bowl, season to taste.
In an over-sized 9 x 13 casserole dish (I used my Deep Dish Baker from Pampered Chef) spread 4 cups of UNCOOKED rice in the bottom of the dish. Cover with cups of water. Next, a layer of rinsed chicken thighs, not overlapping, if possible.
Season chicken layer. Spread goo over the top of the chicken. {Yes, it will look weird, don’t worry!} Cover with foil for 2-1/2 hours or until water has absorbed into the rice and chicken is cooked through.
Delicious and easy!
~T
4 little Fergusons 