Chicken And Rice Casserole Ala TVE
Sean, Here's a recipe I created. Although it's been years since I've made this, here is how I made it. I don't remember exact measurements, so you have to take this as a list of ingredients to consider, and modify or adjust as necessary, based on you good cooking skills.
1 cup uncooked rice (Medium grain works best for this)
1 Can Cream of mushroom soup
1 can Cream of celery soup
1 can of Water
2 cups of chicken stock
¼ cup chopped onions
¼ cup chopped bell peppers (red/green or both)
1 teaspoon Tony Chachere's Creole Seasoning
2 cloves of fresh garlic finely chopped
Mix above ingredients together and pour it into a casserole dish that has been sprayed with a non-stick spray or buttered liberally.
Pat the chicken pieces dry with a paper towel, then place them skin side up on top of the rice mixture. Brush the chicken pieces with melted butter and sprinkle them with garlic powder and a bit more Tony's seasoning. (or other seasonings you prefer, but remember there is a lot of salt in the Tony's seasoning, so you may not want to add salt.
Place uncovered in a 350 degree oven. After a half hour Check to make sure there's enough moisture in the rice, and add more chicken broth if needed, as it must cook another half hour.
Other options:
If I were to make this today, I would omit the canned soups and add a can of condensed skim milk. I'd add fresh chopped celery and mushrooms. The amount of liquid to rice would need to be monitored so it didn't get too dry.
Any of the seasonings you don't like, just omit and use what you prefer. If you make it as is, you won't need to add any salt, as there's more then enough in canned soup, and the Tony's to make it salty enough.
I have at times added frozen peas and carrots to this and liked it.
