Scrumptious yet simple baked chicken and rice casserole

  • Makes 6 servings
  • 10 oz/284 ml) reduced-fat cream of celery soup, undiluted
  • 10 oz/284 ml) reduced-fat cream of mushroom soup, undiluted
  • 1-1/2 cups 1% milk
  • 1-1/4 cups uncooked brown rice
  • 6 whole chicken legs, skin removed
  • 1/2 pkg (1 oz/14 g total)
  1. Spray a 9 x 13-inch baking dish with cooking spray. Set aside.
  2. In a medium bowl, whisk together celery soup, mushroom soup and milk until smooth. Stir in rice. Pour rice mixture over bottom of baking dish. Arrange chcken leg sin a single lay over rice. Sprinkle top of chicken and rice with onion soup mix.
  3. Cover with foil and bake at 350 F for 1-1/2 hours. DO NOT PEEK! Let stand for 10 minutes before serving.
  • 386 calories
  • 8.2 g total fat
  • 2.2 g saturated fat
  • 863 mg sodium

– from the book, ‘The LooneySpoons Collection,’ by Janet and Greta Podleski

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