Baked Chicken & Rice Casserole

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A simple Chicken and Rice casserole that is made by mixing soup, water, rice and seasonings then topped off with chicken and baked in the oven. One of the easiest meals you can make and you can make it in just a few minutes. This is one of my husbands favorite meals and I have made it for him for almost 30 years.

Adapted from http://www.campbellsoup.com

 

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Ingredients

 

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In a 4 quart oven safe casserole dish, add

all of the ingredients except for the chicken.

 

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Using a whisk, whisk until the soup is

mixed in with the other ingredients.

 

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Place the chicken on top and

sprinkle with paprika.

 

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Cover with a lid and bake for 45

minutes in a preheated 375 degree oven.

 

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Stir scraping the bottom of the dish.

Return to the oven, covered,

and cook for 15 minutes more.

 

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Place rice onto 4 serving plates

and top with a piece of chicken.

 

Baked Chicken & Rice Casserole

http://www.InDianesKitchen.com

27D4AE84-9398-4977-9D94-92202978F709

Ingredients

  • 2 – 10.5 oz cans condensed cream of chicken soup
  • 2 & 2/3 cup water
  • 1 & 1/2 cup long grain rice
  • 1/2 tsp paprika plus more for garnish
  • 1/2 tsp black pepper or to taste
  • 1/2 tsp salt or to taste
  • 4 boneless, skinless chicken breasts

Directions

  1. Preheat oven to 375 degrees.
  2. In a 4 quart oven safe casserole dish, whisk together all of the ingredients except for the chicken. Whisk until the soup is creamy & completely blended with the water.
  3. Place the chicken breasts on top. Sprinkle with a little more paprika.
  4. Cover and bake for 45 minutes then stir, scraping the bottom.
  5. Recover and bake for 15 minutes more.
  6. Stir and place the rice onto 4 serving plates with a chicken breast on top.
  7. Garnish with paprika and serve.

http://www.InDianesKitchen.com

 

Categories: Casseroles, Chicken, Rice

42 Comments »

  1. My God that looks good! I make one similiar that has cream of mushroom soup and a packed of Lipton dry onion soup mix and Minute Rice.

    It looks like your recipe uses NOT fast-cooking Minute rice, right? Just regular rice that you normally have to boil for like 20 minutes? A lot of these recipes don’t specify and I’m like “Am I supposed to use regular rice or Minute rice???”

    I tried a similar recipe once and my REGULAR rice didn’t cook all the way so I’m scared to use the regular rice now.

    But I know your recipe is tried and true so I will be brave and use regular rice.

    Thanks for sharing the recipe!

    Liked by 1 person

    • Yes use regular long grain rice. If you follow my directions exactly and bake for an hour it will be perfect. Just remember to stir the rice well around the chicken after 45 minutes. This can have two completely different tastes by using either Cream of Chicken soup or Cream of Mushroom soup. I like it with the chicken soup and my husband likes the mushroom soup best….the cook wins I used chicken soup….lol

      Liked by 1 person

      • Ohmygosh Diane! Imagine my horror when I came in at the 45 minute mark to stir and scrape from the bottom and realized I hadn’t covered the dish!!!

        Luckily, it still worked!!!! I stirred and scraped and then covered for the last 15 minutes and it still came out perfectly. Whew!!!!

        So delicious! I tossed in some peas cuz we needed a vegetable (HA!) and cannot WAIT until breakfast so I can eat some more.

        Liked by 1 person

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