Tasha's Chicken Topping
Submitted by reade
Chicken breasts baked on a bed of creamy mushroom and celery soup with rice and onion soup mix. A nostalgic dump-and-bake casserole that practically makes itself.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
1 hrsY’all, this is the casserole your mama made on busy weeknights and everybody cleaned their plate without being asked.
Cream of mushroom soup, cream of celery soup, rice, and onion soup mix go into the casserole dish first. Then you lay the chicken right on top and let the oven do all the work.
The rice soaks up every drop of that creamy, savory liquid while the chicken gets golden and tender on top.
Fifteen minutes of prep, then you walk away. That’s it.
Kitchen Tips
- Use uncooked rice, not instant. Regular long-grain rice absorbs the liquid at the right pace over the 90-minute bake. Instant rice will turn to paste.
- Uncover for the last 20 minutes so the chicken skin gets browned and slightly crispy on top instead of staying pale and steamed.
- Don’t stir once it’s assembled. The chicken needs to sit on top of the rice mixture so both cook properly. Mixing disrupts the layering.
Ingredients
Directions
Combine everything but chicken in casserole dish, then place chicken on top.
Cover, bake at 350℉ (180℃) 1½ hours.
Uncover chicken last 20 minutes for browning.
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