Good Ol' Chicken & Rice Casserole {#chicken, #rice, #casserole}

I know I've told you that I'm all about the low-carbage and we're diet-city around these parts. While this is all still true, sometimes you just need a good ol' mama-style casserole. You know...the kind your mama would fix the family when you were a kid...kitchen towel thrown over her shoulder, phone cord stretched across the kitchen {attached to the avocado green wall phone} while talking to Aunt Alma and stirring that pot round & round. Mama casserole, people. Sometimes needs are unexplainable.

While my mom has her own version of this, my friend Becky ROCKS the chicken and rice in ways I can't explain. This is actually an oldie that I had posted years ago when I actually managed to keep up a family blog...

Becky's Chicken & Rice

8-10 thawed chicken tenders or 3 large chicken breasts, cut into strips

1 can cream of celery soup

1 can cream of chicken soup

1 1/2 cans (yes, cans) Minute Rice (can use brown)

1 package Lipton Onion Soup Mix, dry

1 1/2 cans milk (it will rinse the rice out)

Combine soup in mixing bowl, add rice and then milk.

Man, I love how Becky thinks. She and I are so alike....this totally saves you a dirty measuring cup by using the can. She's one resourceful gal.

Mix well with wire whisk. Add package of onion soup mix, stir well and sprinkle with a little salt (I use Accent in place of salt a lot these days) and pepper.

Grease 9x13 casserole dish. Pour half of soup/rice mixture in the bottom.

Then lay chicken pieces on top of soup layer. Follow with remaining soup/rice mixture on top of the chicken to cover. Cover tightly with foil and bake in preheated 350 degree oven for an hour and a half. Take foil off last 30 minutes of baking to make the top a little browned.

Allow to sit a few minutes before serving.

6 generous {heaping} servings.

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