Easy Chicken & Rice Casserole

6
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"The basis for this was in the first cookbook I ever owned, way back in 6th grade. I've since revamped it, added some things, and made it a little more grown up. But it's still really easy, and requires only a vegetable to make a complete meal. I use thighs, but you can use four leg quarters, four breast halves, or one whole chicken cut in pieces if you'd rather. Boneless pieces don't work as well, but can be used if you reduce the baking time."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (406.6 g)
  • Calories 859.8
  • Total Fat - 45 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 228.8 mg
  • Sodium - 1330.9 mg
  • Total Carbohydrate - 71.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 23.2 g
  • Protein - 40.2 g
  • Calcium - 106.2 mg
  • Iron - 4.8 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 325F; spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

Combine soups, milk, stock, and pepper in a medium saucepan over medium heat; cook, stirring frequently, until warm and smooth (about 15 minutes).

Step 3

Stir celery, mushrooms, onion and rice into soup mixture; spread soup mixture over bottom of prepared pan.

Step 4

Lay thighs on top of rice mixture, skin side up. Sprinkle with onion soup mix.

Step 5

Cover pan tightly with foil and bake for 2 hours, until juices run clear when chicken is pierced with a fork.

Tips & Variations


No special items needed.

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