Handy Dandy Chicken

I make this casserole a lot. It’s similar to one my mom made when I was a kid. You can use any cut of chicken you like, as long as you stick to the recommended weight in the recipe. I use skinless, boneless chicken thighs which makes it easy to split the servings and freeze leftovers.

2 cups instant white rice
10 oz can of mushroom stems and pieces
10 oz can of cream of mushroom soup
10 oz can of cream of chicken soup
3/4 cup of apple juice
1 1/4 oz envelope of vegetable soup mix
3 lbs (1.4 kg) of bone-in chicken parts, skinless

Combine first six ingredients in large bowl. Spread in ungreased 9×13 inch pan. Arrange chicken, meaty-side up, on rice mixture. Cover with greased foil. Bake 350 degrees F for 1 1/2 to 2 hours until chicken is no longer pink inside.

Serves 6.

Recipe pulled from Company’s Coming: Most Loved Casseroles by Jean Pare.

Recipe: Hash Brown Casserole

This is really easy to make, goes well with meat of your choice or salad for you vegetarians.

2 – 16 Oz Package of Frozen Hash Browns
2 cups sour cream
2 – 10 oz cans of mushroom soup
¼ cup of melted butter
¼ cup chopped green onion
2 cups grated cheddar cheese
Topping: ¼ cup Parmesan cheese
2 tbsp chopped parsley

Break up frozen potatoes. Mix with other ingredients. Put in buttered 9×12 casserole dish. Sprinkle the topping on top. Bake at 350 degrees for 1 ½ hour.