Pattys chicken and rice casserole - Shared by Sky

My mother in law gave us this recipe a long time ago. It is a constant in our dinner rotation. I usually serve with canned green beans for an easy kick back dinner night.

I do not add the pimentos, but I add a can of sliced, drained mushrooms instead.

Chicken and Rice Casserole

Preparation Time: 10 minutes
Cooking Time: 90 minutes
Weight watchers points = 5
Calories: 246, Fat, 7.27, Fiber 0.63, Protein 19.

• 4 chicken thighs
• 1 13 3/4 oz Swanson Can chicken broth OR 2 chicken broth cubes diluted per instructions.
• 1 package long grain wild rice mix
• 1 cream mushroom soup (do not dilute)
• 1/2 cup of water or white wine (I always use water)
• 1 small can mushrooms (optional)
• Salt and pepper to taste
• small jar pimentos (optional)

Combine rice (not the season packet), broth, soup, pimentos if used, and water.

Pour mixture into large (13x9x2) baking dish. Place washed & trimmed thighs which have been lightly salted and peppered on top of mixture.

Bake 1 to 1 1/4 hours at 350 degrees. Stir rice mix around about 1/2 way through cooking time. (Baking dish and chicken do not have to be removed from oven when stirring).

This dish should be moist and rice tender.


Hint: Leave some chicken thigh skin on to keep meat moist.

*Freezes well.

Yield: 4 servings