Chicken and Rice Casserole
"This recipe goes back a lot of years and is still enjoyed by my family"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (573 g)
- Calories 1257.4
- Total Fat - 81 g
- Saturated Fat - 27.2 g
- Cholesterol - 555.5 mg
- Sodium - 1014.7 mg
- Total Carbohydrate - 59.8 g
- Dietary Fiber - 2 g
- Sugars - 17.1 g
- Protein - 68.9 g
- Calcium - 83.6 mg
- Iron - 6.7 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (set oven rack to lowest position).
Step 2
In a bowl combine all 3 condensed soups with 2 tablespoons melted butter, garlic powder, black pepper, cayenne and instant rice; transfer into baking dish.
Step 3
Place the chicken thighs skin side up on top of the rice, then drizzle with remaining 2 tablespoons melted butter (can use more butter).
Step 4
Sprinkle the thighs with choice of/or all black pepper, garlic powder or onion powder, then sprinkle paprika all over the rice and the chicken.
Step 5
Bake uncovered for about 1 1/4 to 1 1/2 hours or until the chicken is cooked through and rice is tender.
Tips
No special items needed.
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