I love this dish because I can make it in the morning and put it in the oven before I go to church. Always growing up our big meal, dinner, was in the middle of the day. Supper was lighter and if we were really lucky we might be allowed to have sandwiches on Sunday night. Sandwiches at our house were meatloaf, cold roast beef or chicken, ham, usually country ham. Never anything wonderful like bologna. We could have grill cheese if we were sick.
This might be something Mom would have allowed as a light supper dish. She still would have had to have 3 or 4 vegetables to balance it out. Me, I'm lucky to have one or a salad.
Sunday Chicken and Rice Casserole
1 cup uncooked rice, white or brown
1 can cream of chicken soup
1 frying chicken, cut up, or your favorite parts, about 2 1/2-3 pounds
Salt and pepper or House Seasoning
1 can cream of onion soup
1 soup can water
If you think of it wash and pat dry your chicken and season with salt and pepper the night before. If not don't worry about it.
In a casserole dish mix together rice, onion, soup, chicken soup and water. Brush chicken pieces with Worcestershire sauce, then salt and pepper if you didn't do it the night before. Place on top of the rice mixture. Cover and bake at 325 for 2 hours.