Fowl Affair

This is the kind of casserole that practically makes itself. Dry rice goes straight into the roaster pan, gets blanketed with a mix of cream of mushroom, celery, and chicken soups, then topped with chicken breast halves. Three hours covered in the oven, and both the rice and chicken come out tender and drenched in a creamy, savory sauce.

The four cans of cream soup mixed with hot water create a cooking liquid that the dry rice absorbs slowly over those three hours. No pre-cooking the rice, no browning the chicken, no stirring. Just assemble and walk away.

Pheasant breast halves work here too if you’re cooking game. The long, gentle bake keeps lean poultry moist instead of drying it out.

Chef Tips

• Use regular long-grain white rice, not instant or quick-cooking. Instant rice turns to mush over three hours
• Make sure the water is hot when it goes in so the rice starts absorbing right away
• Keep the lid on tight for the full cook time. Lifting it lets steam escape and dries out the top
• The rice on the bottom will have a slightly firmer texture than the creamier layer underneath the chicken

Variations

• Swap one can of cream soup for a can of French onion soup for more savory depth
• Add a cup of frozen peas or green beans in the last 30 minutes of baking
• Sprinkle shredded cheddar cheese over the top after removing the lid in the last 15 minutes