Easy Chicken with Rice Casserole

Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.

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Servings 5

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( 16 ) Ratings

16 Ratings

5 Stars

4 Stars 12%

3 Stars

2 Stars 12%

1 Stars

Member Reviews ( 6 )

9ea6351f-a259-4c4b-b2b5-064ad0da722d

ingredients 7
Prep Time 15 min
Total Time 2 hr 15 min

Ingredients

1: cup uncooked regular long-grain white rice

1: can (10 3/4 oz) condensed cream of celery soup

1: can (10 3/4 oz) condensed cream of chicken with herbs soup

1 1/2: cups water

5: bone-in chicken breast halves with skin

2: tablespoons butter or margarine, melted

1: teaspoon paprika

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Directions

1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
2 Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
3 Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

EXPERT TIPS

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Expert Tips

To make ahead, prepare the recipe, cover tightly with plastic wrap and refrigerate it overnight. When ready to make, uncover and bake it, adding 10 to 15 minutes to the baking time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/5 of Recipe

Calories: 475
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 7g, 7% ),
Cholesterol: 90mg; 90%;
Sodium: 970mg; 970%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 1g 1% Sugars 1g 1% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 16%;

Exchanges:

3 Starch; 3 Lean Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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CJLeiren

report Posted Aug. 30, 2011 6:10 PM

To shorten the cooking time, cook the rice as directed on its packaging. Then add the soups, paprika, and butter. Use boneless chicken breasts and cook them on the stove top in a frying pan (5 minutes each side or until mostly cooked). Then combine the rice mixture and chicken in the 13 x9 baking pan.Bake in the oven at 325 degrees for 30 minutes. If you can manage the rice and chicken on the stove at the same time it will cut the cooking time down to roughly an hour instead of 2.