chicken on rice casserole
This has been one of my favorite easy chicken casseroles for over 40 years. I love that it has the meat and side in one dish. Add a salad and dinner is ready. My Betty Crocker cookbook got alot of use when I was a newlywed back then. She used chicken breasts in her recipe. I found they dry out with that long of a cooking time, so I prefer chicken thighs. If using breasts, I suggest maybe using minute rice instead of long grain. Reduce the cooking time to maybe 30 minutes and then 12-15 minutes after removing the foil. I add the pepper, garlic, & parsley listed, but you can omit if you choose.
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
4 - 6
Ingredients
- 1 can cream of mushroom soup
- 1 soup can milk
- 1 1/2 cups rice, long grain
- 2 - 4oz cans sliced mushrooms or mushroom stems & pieces, including liquid
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried parsley, or fresh
- 1 - envelope dry onion soup mix
- 8 large chicken thighs, bone in
How To Make chicken on rice casserole
-
Step 1Preheat oven to 350 degrees. spray a 9"x13" baking pan with Pam. Blend together soup & milk, reserving 1/2 cup for later use. Add rice, mushrooms, including the liquid, seasonings, and 1/2 of the dry soup mix to mushroom soup mixture. Stir to combine. You can do this in the baking pan(I do) or a bowl.
-
Step 2Arrange the chicken pieces on top of rice mixture. Pour remaining soup & milk mixture over each piece of chicken. Sprinkle remaining dry onion soup mix over chicken pieces. Cover with foil. Bake for 1 hour. Uncover and bake an additional 15 minutes. Add a salad or vegetable for a complete easy meal. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Main Dishes
Category:
Rice Sides
Tag:
#Quick & Easy
Keyword:
#rice
Keyword:
#cassarole
Ingredient:
Chicken
Method:
Bake
Culture:
American
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