Chicken and Rice Casserole
Wednesday, June 19, 2019
This classic chicken and rice casserole recipe is a one pan meal that's full of tender chicken and creamy rice, all baked together to golden brown perfection!
HOW DO YOU MAKE CHICKEN AND RICE CASSEROLE?
HOW DO YOU MAKE CHICKEN AND RICE CASSEROLE?
The other thing I love about this dish is that it can be made in one pan. The rice and soup mixture gets stirred together in the pan, then the chicken goes on top and gets drizzled with butter and seasonings. You may be wondering why this dish includes butter since it also has creamy soup. The butter helps the chicken brown during the last part of the baking process, and it adds such great flavor to the rice! I season my chicken with salt, pepper and a little smoked paprika. If you have a favorite seasoning blend that would also be great on the chicken.
INGREDIENTS
- 6 bone-in skin-on chicken pieces such as legs, thighs or drumsticks
- 2 cups white rice
- 2 cups water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- salt and pepper to taste
- 1 teaspoon paprika regular or smoked paprika
- 3 tablespoons butter melted
- 2 tablespoons chopped parsley
- cooking spray
INSTRUCTIONS
- Preheat the oven to 350 degrees. Coat a 9"x13" baking pan with cooking spray.
- Add the rice, water, and 3 cans of soup to the pan. Stir to combine.
- Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice.
- Season the chicken with salt, pepper and paprika.
- Cover with foil and bake for 1 1/2 hours. Increase the oven temperature to 400 degrees. Uncover and bake for an additional 20-30 minutes until all of the liquid is absorbed and chicken is browned. If you like extra crispy chicken skin, broil the casserole for 3-5 minutes after it's done baking.
- Sprinkle with parsley and serve.
NUTRITION
Calories: 665kcal | Carbohydrates: 59g | Protein: 29g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 1145mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13.9% | Vitamin C: 0.3% | Calcium: 5.8% | Iron: 14.5%