One Hour Chicken and Oatmeal Rice Casserole

Have you ever set out to make something only to realize that you don’t have the ingredients so you’re scurrying around trying to think of something else to make?  Well, try being in that situation when you’re feeding a cowboy crew.

This recipe would be one of those times and even though it was pretty good overall, some improvements can be made no doubt, in which I’ll leave up to you.  I needed something that would cook within an hour so I wasn’t thinking, at the time, what I should or shouldn’t do.  Clearly, I should have done something because the rice ended up like an oatmeal texture. In fact, my husband said, “Was that oatmeal or rice?”.  UGH.

You can see how I did the recipe below but I would love for you to tell me what I should have done differently or to improve the texture of the rice. I basically threw it all in a casserole pan and baked it and have never baked rice in the oven before.  I could use your expertise here folks!

INGREDIENTS

  • 2 cans of cream of chicken (I used cream of mushroom because it’s all I had)
  • 1 onion
  • 2 cups of rice
  • a whole bunch of thighs (chicken of course:)

DIRECTIONS

Cut your onion up, skin your chicken (or not) and throw it and the rest of the ingredients  in a casserole pan, adding water to cover.  Bake for one hour in a 350′ oven.

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