Dish | Chicken and Rice Casserole

This past weekend I went to visit the boyfriend up in Portland, Maine. After a quick peek in his refrigerator my suspicions were confirmed...beer, tea, water and tortillas (typical male fridge). After seeing this pitiful excuse for a refrigerator I decided to load up his fridge! Not only did I make 3 Chicken Pot Pies and 25 Twice Baked Potatoes to freeze and cook later (recipe's can be found on The Test Kitchen of Melissa Fallis) I also whipped up a Chicken and Rice Casserole that was not only easy to assemble, it got the boyfriends stamp of approval and in my book that means it's a keeper!

Ingredients

(3-4) Chicken Breasts

(1/3) Cup Flour

(1/4) Cup Butter

(1) Can Cream of Chicken Soup

(2) Bags of Ready to Serve Rice

(1) TSP of Salt

Dash of Pepper

(1) TBSP Chopped Parsley

(1/2) TSP Celery Flakes

(1/8) TSP Thyme

(1 1/3) Cups of Water

Directions

Preheat your oven to 375 degrees.

While the oven is pre heating melt (1/4) cup of butter in a skillet, roll your chicken in flour and place in with the butter. Continue to cook until the chicken is lightly browned on all sides. Once the chicken is browned, remove and set aside. In the same pan that you cooked the chicken stir in the can of soup, seasoning and water. Stir until the mixture reaches a boil.

In the meantime spread the ready rice on the bottom of a casserole dish, next pour all but (1/3) cup of the soup mixture on top of the rice stirring until moistened. Nestle the chicken in the rice and soup mixture and then top with the remaining (1/3) cup. 

Cover and bake for 1 hour or until tender.

Mangia!!