Chicken and Rice Casserole

This was my first attempt at cooking real food in my oven. You know, other than frozen pizza (I get desperate for lunch ideas sometime ok???).

I got the recipe from Crazy Plates but Janet & Greta Podleski. Their cookbooks amuse me.

1 can reduced-fat cream of celery soup
1 can reduced-fat cream of mushroom soup
1 1/2 cups skim milk
1 1/4 cups uncooked brown rice
4 whole chicken legs, skin removed (I was able to find them like this in my grocery store - much easier)
1/2 envelope dry onion soup mix (i hate things that use half packages...grumble)

- spray a 9x13-inch baking dish with non-stick spray. Set aside
-In a medium bowl, whisk together celery soup, mushroom soup, and milk until smooth (I got to use my new whisk - woohoo!). Stir in rice. Pour rice mixture into baking dish. Arrange chicken legs over rice (I actually had 5 chicken legs cause that's how many came in my package and I wasn't going to freeze one chicken leg - that would be silly). Sprinkle the top of the rice and chicken with the onion soup mix.
- Cover with foil and bake at 350F for 1.5 hours. Remove from oven and let stand 10 minutes before serving.

Makes 4 servings.

- I didn't spray the pan cause I don't have spray and I obviously didn't grease it well enough because A LOT of the rice stuck to it.
- I forgot to turn the oven temp down by 25F like my grandmother and mother always said to do while using glass baking dishes. This may have been part of the problem.
- It bubbled over. If I make it again I'm putting in the oven on top of a cookie sheet.

It was tasty. I might actually make it again. And I'm really not a big casserole fan.

This is is the recipe that I tried to make when I discovered my oven wasn't working and ended up ordering in pizza.

I have brownies in the oven right now. They smell YUMMY.