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Sarasota's Classic Chicken and Rice Casserole

Created by Kchurchill5 on September 12, 2012

Step 1: Chicken ... First, you can use skin on/bone in, skinless/bone in; or, boneless/skinless. Then you can use breasts or thighs. USE your favorite. I use skinless breasts and thighs, but bone in; and, I do cut the breasts in to 2 pieces to be similar in size to the thighs. This helps to cook everything evenly.
Step 2: Take the chicken out from the refrigerator to let it come to room temperature. Then, season well with the all purpose seasoning, salt, and pepper; and paprika.
Step 3: Rice and Sauce ... In a large bowl, add the soup, and make sure to rinse out the can - but use that water to make up the 3 1/2 cups water added. You don't want to waste anything in the can; but, you don't want to add more than 3 1/2 cups water total. Also, add the rice, water (3 1/2 cups total), parsley, and pepper; then mix well to combine.
Step 4: Casserole ... Spray the casserole dish (9x13") with a non-stick spray, and add the rice/soup mixture. Top with a little more paprika and parsley, just on top of the rice for a little color. Top with the seasoned chicken pieces and press down a bit, so they are sitting in the rice.
Step 5: Bake ... Preheat the oven to 375 degrees. Bake on the middle shelf for 40-50 minutes until golden brown and bubbly.
Step 6: Serve ... Simply ENJOY! Sauteed green beans or broccoli is a great side, as are fresh tomato slices or a salad. And, don't forget ... it freezes great!