Easy Chicken & Rice Casserole
Created by Felix4067 on February 26, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 2h
- Recipe #12164
Ingredients
- 1 can (10.75 ounces) condensed cream of celery soup (low-fat)
- 1 can (10.75 ounces) condensed cream of mushroom soup (low-fat)
- 1/2 cup fat-free milk
- 1 cup low-sodium chicken broth (low-fat)
- 1/2 teaspoon black pepper
- 1 cup sliced celery
- 1 can (4 ounces) mushrooms (drained)
- 1/2 cup diced red onion
- 2 cups instant rice (dry)
- 6 chicken thighs
- 1 packet (1.25 ounces) dry onion soup mix
How to Make
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Step 1: Preheat oven to 325F; spray a 9x13-inch baking dish with nonstick cooking spray.
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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).
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Step 3: Stir celery, mushrooms, onion and rice into soup mixture; spread soup mixture over bottom of prepared pan.
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Step 4: Lay thighs on top of rice mixture, skin side up. Sprinkle with onion soup mix.
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Step 5: Cover pan tightly with foil and bake for 2 hours, until juices run clear when chicken is pierced with a fork.
Nutritional Facts
- 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