Not to be too cliché but boy does time fly with a newborn. Was Easter only last week? My mom came Sunday night and has been here all week. She has been a big help. We cleaned and organized some thing that have been sitting around for weeks (before Olivia arrived) and were really starting to bother me. Even with the extra hands though the days have flown by and I feel like haven't gotten nearly as much done as I would have expected. Extra snuggle time is OK with me though.
One of the things she has been in charge of this week is dinners and dishes. One of the meals she made wasn't something I was going to post because it is pure comfort food and requires a lot of bake time. Not a dish I would think one needs mid April however the weather has not been cooperating. At least we haven't had snow.
Bartenhagen chicken is a family name and I am not really sure what else to call it...Creamy chicken and rice bake? It comes from way back when in Iowa. A good old church cookbook recipe. Those recipes are tried and true, feed a crowd, and never seem to turn out badly.
This is not a health food but warms the belly and the soul. You can put it in the oven with under 10 minutes of prep time and after slow cook in the oven dinner can be on the table. My mom loaded this serving up with tons of chicken but you can vary the amounts and cuts based on your own needs.
Prep Time: 10 minutes
Cook Time: 3 hours
Keywords: bake entree chicken rice winter
Ingredients (serves 6-8)
- 1 cup rice (white or brown)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 1/4 milk
- 6-8 pieces of boneless, skinless chicken (I use a combination chicken thighs and breast.)
- 1 packaged dried onion soup mix
Preheat oven to 325 degrees. Spray a 9 X 13 baking dish with cooking oil.
In large bowl mix together milk, cans of soup and rice until combined. Pour into prepared baking dish.
Place chicken, spaced evenly into rice mixture. Tops of the chicken will still be showing.
Sprinkle the dried onion soup mix evenly across the top of all the chicken and rice mixture.
Cover with foil and bake for 2.5 to 3 hours. Rice will be soft and liquids will be bubbling. Cool slightly before serving.
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