Monday, February 2, 2009

Rice Casserole - From Ethel Wilkerson

This came from one of my mother’s friends from Immanuel Baptist Church in Tulsa, Oklahoma. What I love about this is the adaptability – you can use chicken breast, chicken thighs, pork chops, all-meat pork ribs or all-meat beef ribs. The flavor is adaptable and the results are great.

A couple of weeks ago we didn't have the package of onion soup and used canned -- it turned out a bit creamier, slightly difference in expected flavor, but was very good.

My oven can be set for timed bake, and I use this feature most Sunday mornings. Beloved Husband is out of the house before 8:00 headed to pick up children in one of our church vans. Taking them home keeps him out until about 1:00, so I need something to cook that will be ready when we get home. Fix a salad with this and the meal is complete.

1 ½ cups of Uncle Ben’s rice
1 package dried onion soup
1 can Campbell’s Cream of Chicken and Mushroom soup
1 ½ cups water
About a pound of your choice of meat: chicken breast or thighs, pork chops, all-meat pork ribs, all-meat beef ribs.

Preheat oven to 350 (or set for delayed baking.)

Grease your casserole dish with a thin layer of butter. Spread the rice evenly on the bottom of the dish.

Mix the soups and water together. Place the meat on top of the rice, then pour the soup mixture over – making certain that all of the meat is covered. Uncovered meat will dry out.

Cover the casserole and place in the oven for 1 ½ hours.

Addendum:  This Sunday I set it up with wild rice and thought I'd post how it looked:

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