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.

  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 7
  • servings 5

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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